How long croissants in oven

Cut these pieces in half diagonally and arrange them so the points are facing away from you. Take the two inside corners of the notch and roll them up toward you, building a curved shape as you roll the base of the dough toward the tip. Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other. Refrigerate for 30 minutes.

Take the croissants out of the refrigerator, and let them warm and rise for 60 to 90 minutes at room temperature. They should expand noticeably, and when you gently press one with your finger, the indentation should remain. Brush each croissant with an egg beaten with 1 tablespoon water. Remove from the oven and let cool on the pan on a rack for 20 minutes before serving. View our privacy policy. Save Recipe. Instructions For the dough: Put the eggs and water in a large mixing bowl.

Tips from our Bakers Bubbles and leaks: It's not unusual to have air trapped inside your laminated dough. If this happens, simply pop the bubble with a toothpick and press the dough down to lie flat.

If there's a bare spot where butter is coming through, dust the leak with flour, pressing down lightly so it sticks, and continue on with the fold. Refrigerate the dough as soon as the fold is done, to firm it up.

As you work, keep the dough, work surface, and your rolling pin well dusted with flour. Turn over the dough from time to time. As you roll, you tend to expand the top layers more than the bottom. By flipping the dough over, you'll even that out. I ordered several croissants from my local bakery and left them overnight.

The following day I tested 9 different methods of reheating them to see which one worked best. The air fryer and the microwave were disappointing. However, the microwave does have its place for really stale croissants. If you want a less flaky texture, then cover the croissant in foil. The oven is the best method for reheating croissants because the results are most similar to a freshly baked croissant. This means the croissant keeps its structure, and you can still see all the layers when you bite into it.

Instead, the crust is soft. You can always combine the two methods and cover the croissant with foil at first, then uncover it for the last few minutes to crisp the exterior. This is my preferred method because you get the moist inside and the flaky outside.

Croissants are delicate, so a lower heat works better. The oven was definitely my favorite method. The outside of the croissant was crisp and flaky, while the inside was soft and warm. Nutella, jam, cream, marmite, or even cheese are all tasty options.

A bread knife makes it very easy to cut the croissant cleanly. The toaster crisped both sides of the croissant, so it had a crunchy outside exterior and a soft, warm inside. The texture had changed slightly from being cut in half, but it was delicious smothered in butter. I raised my eyebrows when I first heard about this method. The croissant soaks up all the butter, making it even more decadent than it already is.

And you get a nice crispy texture on the cut side. You have to cut the croissant in half, so lose the satisfaction of biting down into it. But this is more than made up for by the moist crust the butter forms. To reheat a croissant in the microwave, put the croissant on a microwave-safe plate and heat it for seconds. The result will be a soft, slightly greasy croissant. Any flakiness will be lost. Eat the croissant straight away because it will start to dry out after a few minutes.

The microwave sacrifices quality for speed. The microwave melts the butter in the croissant, which is why the result is a little greasy. The melted butter also means the croissant collapses and you lose the signature layers. That said, some people like the greasiness of melted butter. Also, one instance where the microwave is useful is for re-moistening incredibly stale croissants. More about this in the next section. Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.

Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, as shown in the photo above, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers.

Cover and freeze for another 20 minutes. Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Divide the dough The next day, unwrap and lightly flour the top and bottom of the dough.

Roll the dough into a long and narrow strip, 8 inches by about 44 inches. If the dough sticks as you roll, sprinkle with flour. Once the dough is about half to two-thirds of its final length, it may start to resist rolling and even shrink back. If this happens, fold the dough in thirds, cover, and refrigerate for about 10 minutes; then unfold the dough and finish rolling. Trim the dough. Lay a yardstick or tape measure lengthwise along the top of the dough.

With a knife, mark the top of the dough at 5-inch intervals along the length there will be 7 marks in all. Position the yardstick along the bottom of the dough. Make marks at 5-inch intervals from this point all along the bottom of the dough. Make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. With a knife or pizza wheel, cut the dough along this line. Move the yardstick to the next set of marks and cut.

Now change the angle of the yardstick to connect the other top corner and bottom mark and cut the dough along this line to make triangles. Repeat along the entire length of dough. The notch helps the rolled croissant curl into a crescent. Hold a dough triangle so that the short notched side is on top and gently elongate to about 10 inches without squeezing or compressing the dough—this step results in more layers and loft.

Lay the croissant on the work surface with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end. Press down on the dough with enough force to make the layers stick together, but avoid excess compression, which could smear the layers. Roll the dough all the way down its length until the pointed end of the triangle is directly underneath the croissant. Shape the remaining croissants in the same manner, arranging them on two large parchment-lined rimmed baking sheets 8 on one pan and 7 on the other.

Keep as much space as possible between them, as they will rise during the final proofing and again when baked. Proof the croissants Make the egg wash by whisking the egg with 1 tsp. Lightly brush it on each croissant. Wherever you proof them, be sure the temperature is not so warm that the butter melts out of the dough. Finally, the croissants will be distinctly larger though not doubled than they were when first shaped. Brush the croissants with egg wash a second time.

Put the sheets in the oven. After 10 minutes, rotate the sheets and swap their positions. Continue baking until the bottoms are an even brown, the tops richly browned, and the edges show signs of coloring, another 8 to 10 minutes.

Let cool on baking sheets on racks. Make Ahead Tips The croissants are best served barely warm. Recipe Notes Edit Delete. Save to Recipe Box.