Making croissants is precise work and I use a ruler to get everything just right. * The edges are trimmed to square everything up and to expose the layers. * The dough is cut into triangles. * Each triangle is stretched just a bit. * Then they are rolled starting with the wide end. * The shaped croissants rise before going into the oven. If you’ve ever wanted to make croissants but aren’t sure how to begin, I have everything you need to know. Comment RECIPE for a link. https://www.beyondthechick

The secret to perfect croissants? 😍 It’s all about quality butter, precision shaping, and speed. Daniel Koester @danthebakerchicago of @badbutterchicago explains how pre-shaping your butter can cut lamination time to under 10 minutes—without compromising quality! Want to master this technique? Discover it in the Expert Tips Section of Pastry Arts Magazine Issue 24. Link in bio to subscribe and download your copy now! ✨ . . . #pastryart #pastrychef #pastry #pastryporn #pastrychefs #pastrychefsof