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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Croissants Part 3   
    Categories: Breads   
         Yield: 8 Servings   
       
       
     :       DIRECTIONS CONCLUDE (Finally)   
        
     Separate the rectangles, then use the ruler and wheel cutter to slice   
     a straight line from opposite corners of one rectangle to form two   
     long, equal triangles. Repeat with the remaining rectangles to make 8   
     triangles. Trim the short side of each triangle at a slight angle,   
     making them into triangles with longer sides of equal length.   
        
     Working one triangle at a time, grasp the two corners of the shorter   
     end, the base of the crescent, and tug gently outward to extend the   
     points and widen the base to about 3". Then, gently tug outward from   
     about halfway down the triangle all the way to the point, to both   
     lengthen the triangle and thin the dough as it narrows. Starting at   
     the base (the short end), snugly roll up the dough, keeping the point   
     centered and applying light pressure. Try not to roll tightly or   
     stretch the dough around itself. Place the crescent on one of the   
     parchment lined baking sheets, resting it on the point of the   
     triangle. If the dough gets too soft while you're working, cover the   
     triangles and freeze for a few minutes before resuming rolling. Space   
     them evenly on the baking sheets, four per sheet. Very loosely cover   
     the baking sheets with plastic wrap, so the croissants have some room   
     to expand.   
        
     Three and a half hours before serving, open the oven and stick your   
     hand inside: It should be humid but not hot, as the water in the   
     skillet will have cooled. You want the croissants to proof at 70 to   
     75 degrees. (Any hotter and the butter will start to melt, leading to   
     a denser croissant.) Place the baking sheets inside the oven and let   
     the croissants proof until they're about doubled in size, extremely   
     puffy, and jiggle delicately when the baking sheet is gently shaken,   
     2 to 2 1/2 hours. Resist the urge to touch or poke the croissants as   
     they proof: They're very delicate. Try not to rush this process,   
     either, as an underproofed croissant will not be as light and   
     ethereal.   
        
     Remove the baking sheets from the oven and carefully uncover them,   
     then transfer to the refrigerator and chill for 20 minutes while you   
     heat the oven. Remove the skillet from the oven and heat to   
     375ºF/190ºC.   
        
     In a small bowl, stir the yolk and heavy cream until streak-free.   
     Using a pastry brush, gently brush the smooth surfaces of each   
     crescent with the yolk and cream mixture, doing your best to avoid   
     the cut sides with exposed layers of dough.   
        
     Transfer the sheets to the oven and bake for 20 minutes. Rotate the   
     baking sheets and switch racks, and continue to bake until the   
     croissants are deeply browned, another 10 to 15 minutes. Remove from   
     the oven and let cool completely on the baking sheets.   
        
     By: Claire Saffitz   
        
     Yield: 8 croissants   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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