How to Make Croissants

plastic wrap or aluminum foil and refrigerate for 30 minutes before the 3rd turn.
3rd turn Roll the dough out once again into a 1020inch rectangle. Fold the dough lengthwise into thirds as if you were folding a letter.
Long rest Place the folded dough on the lined baking sheet cover with plastic wrap or aluminum foil and refrigerate for 4 hours or overnight. Up to 24 hours is ok.
At the end of the next step youll need 2 baking sheets lined with silicone baking mats or parchment paper. The dough is currently on a lined baking sheet in the refrigerator so you already have 1 prepared!
Shape the croissants Remove the dough from the refrigerator. On a lightly floured counter roll the dough out into an 820inch rectangle. Use your fingers if you need to. Once again the dough is very cold so it will take a lot of arm muscle to roll. The dough will want to be oval shaped but keep working it with your hands and rolling pin until you have the correct size rectangle. Using a pizza cutter or sharp knife slice the dough in half vertically. Each skinny rectangle will be 4inches wide. Then cut 3 even slices horizontally yielding 8 45inch rectangles. See photo above for a visual. Cut each rectangle diagonally to make 2 triangles. You have 16 triangles now. Work with one triangle at a time. Using your fingers or a rolling pin stretch the triangle to be about 8 inches long. Do this gently as you do not want to flatten the layers. Cut a small slit at the wide end of the triangle then tightly roll up into a crescent shape making sure the tip is underneath. Slightly bend the ends in towards each other. Repeat with remaining dough placing the shaped croissants on 2 lined baking sheets 8 per sheet. Loosely cover with plastic wrap or aluminum foil and allow to rest at room temperature no warmerI suggest keeping on the counter for 1 hour then place in the refrigerator to rest for 1 hour or up to 12 hours. Or freeze see freezing instructions. I prefer the shaped croissants to be cold going into the oven.
Preheat oven to 400F 204C.
Egg wash Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash.
Bake the croissants Bake until croissants are golden brown about 20 minutes. Rotate the
pans halfway through baking. If croissants show signs of darkening too quickly reduce the oven to 375F 190C.
Remove croissants from the oven and place on a wire rack to cool for a few minutes before serving. They will slightly deflate as they cool.
Croissants taste best the same day theyre baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months then thaw on the counter or overnight in the refrigerator. Warm up to your liking.