Patience may be a virtue, but so is the art of making traditional croissants.
1 1/2 cups plain flour
1/2 teaspoon salt
200 grams unsalted butter, softened slightly
90 milliliters chilled water
2 egg yolks whisked with 1 1/2 teaspoon water
Let's get Cooking...
Combine the flour and salt in a large bowl. Cut 25 grams of the butter into small pieces and add to the bowl. With your palms facing upwards rub in the butter until it resembles fin bread crumbs. Sprinkle over the water and mix with a flat bladed knife in a cutting action until a coarse dough forms. Use your hand to lightly knead, adding a little extra water if necessary until a soft, but not sticky dough forms.
Shape the dough into a rectangle 4 X 6 inches, then wrap in plastic wrap and refrigerate for 20 minutes.
Turn the dough out onto a lightly floured surface and use a rolling pin to roll it out, always rolling away from you to a 4 1/2' by 14 1/4' rectangle. Use the rolling pin or your hands to shape the butter into a square slightly less than half the size of the dough and place over the pastry on one end. Fold the edges up over the butter and then fold over the pastry to enclose the butter.
Use the rolling pin to gently tap the pastry width ways to forms ridges. Without turning the pastry, roll it out, always rolling away from you until it forms a neat rectangle 4 1/2 by 14 1/4 inches. Keep sides and ends straight.
Fold the bottom third of the pastry over and then the top third to form a parcel. Turn the pastry 90 degrees and then use a rolling pin to create ridges once again. Roll out, always rolling away from you until it forms a neat rectangle 4 1/2 by 14 1/4. Repeat the folding process, wrap in plastic wrap and refrigerate for 20 minutes.
Repeat this process twice; rolling, then turning, then rolling and resting the dough in the refrigerator. Refrigerate for 20 minutes before using.
Preheat your oven to 425 F. To make the croissants, use a rolling pin to roll out the pastry on a lightly floured surface to 14 x 21 inches keeping the edges as straight as possible and rotating the pastry often so you are always rolling away from yourself.
Trim the pastry down to 12 3/4 x 19 inches ensuring the edges are straight. Cut the pastry in half length ways. Mark 6 1/4 inches down the centre of the pastry. On the outside edges mark the first 3 1/4 inch down the pastry and then mark 6 1/4 inch intervals the rest of the way. Make straight diagonal cuts to join the markings and creating triangles.
Elongate the triangles slightly by giving them a brief roll out , Working with one triangle at a time, place the short side nearest you and gently stretch the two ends to lengthen slightly. Make a 1/4 inch cut into the base of each triangle at the centre.
Roll the croissant up by rolling the base towards the tip. Then turn the roll towards you and bend into a crescent shape. Placed on a lined baking tray and brush with egg wash. Bake for 15-20 minutes or until golden and puffed.