English Locking-In method for Croissants

Info:
Method to combine beurrage and détrempe of rectangular shape, creating 5 layers (3D 2B)

Ingredients:

Method:
Roll the détrempe evenly to the same width of the beurrage and about 1 third longer
Keep the corners as square as possible

Fold the naked détrempe flap over half of the beurrage, then fold the oposite side (détrempe + beurrage) over the previuosly folded flap, making sure all the layers are even and very close in size


Notes:
Beurrage needs to be firm but bendy
Can be used for other pastries



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