Happy Bastille Day! I made cupcakes for America’s Independence Day, so I thought croissants would be more fitting for France’s national holiday. I saved extra pastry dough from when I made the danish braid with the intention of making croissants. I love the buttery pastry, and though mine came out more doughy than flaky, it tasted just fine. I did underproof the croissants because I ran out of time, but I guess I was lucky not to have any leaky butter (a tell-tale sign of underproofing). Making the dough was definitely the harder part, but I still have a lot to learn about making pastries. A lot to learn from the French.

technique from Cook’s Illustrated
dough from Sherry Yard’s The Secrets of Baking

Danish Dough

1. Line baking sheet with parchment paper.

2. Place chilled dough on floured surface and gently roll dough into a square.
3. Cut dough into 2 rectangles, then cut each rectangle into thirds. Cut each rectangle on diagonal to make triangles. Lift one triangle off work surface, holding base (triangle’s short side) in one hand and tip in other and gently stretch. With base closest to you, cut 1-inch slit into center of base. (The small slit will allow croissant to roll evenly.) Fold two sides of slit outward and with both hands, roll triangle, gently stretching dough as you roll, leaving last 1/4 inch of tip unrolled.
4. Gently transfer croissant to prepared baking sheet (unrolled tip facing downward). Bring ends of croissant toward each other to form crescent shape. Repeat with remaining triangles.
5. Cover croissants loosely with plastic wrap. Let rise at room temperature until puffy (they will not double in size), 45 to 60 minutes.
6. Preheat oven to 400 degrees F. Bake until croissants are golden brown, 18 to 22 minutes. Cool croissants on wire rack until warm, about 15 minutes. Serve warm.