Cutting Croissant Dough

Relax the dough before cutting
Pain au Chocolat
  1. Cut dough to 12" wide
  2. Trim one of the short ends so you end up with 3 straight sides
  3. Mark 3" marks lengthwise
  4. Cut across so you get 12x3" pieces
  5. Fold the pieces lengthwise and tap at the crease to find the centre, or measure 6". Cut to get 6x3" pieces
  6. Place 2 chocolate sticks a bit off-centre and fold one side of the dough over them
  7. Place the other 2 sticks on the extended part of the dough and fold that side over, taking care in not extending the dough over the side. Keep it close to the center (03:15)
  8. Turn the PAC upside down so the flap stays down
Croissants
  • Dough should be already trimmed to 12" wide, with 3 straight edges
  • Place the roller so one of the triangles point is aligned with the dough corner
  • Mark the dough with the roller (try not to cut it)
  • Complete the lines to the unmarked side of the dough
  • Cut the triangles
  • Cumplete incomplete triangles if possible
  • Cut an 1" mark in the middle of every short side
  • Open the cut mark and fold the corners out and pinch them. For cheese inclussion, fold the inside corners over the cheese baton to secure it
  • Roll the croissant, and at the same time stretch the point so it creates surface tension
  • Make sure the tip of the croissant stays at the bottom

The croissant should have 3 steps (levels)







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