Roll out the chilled dough into a rectangle about 10×20 inches. Place the butter block in the center. Fold the dough like a letter (bottom third up, top third down), sealing the edges.
Rotate the dough 90°, roll it out again to the same size, and fold it again. Repeat this rolling and folding process 3 times, chilling for 30 minutes between each fold.
Shape the Croissants
After the final fold and chill, roll the dough into a large rectangle about ¼-inch thick. Cut into triangles (base about 4–5 inches wide). Gently stretch each triangle and roll it up from the base to the tip to form a crescent.
Place on a baking tray lined with parchment paper. Cover and let rise for 1.5 to 2 hours until puffy.
Bake
Preheat oven to 200°C (400°F). Brush the croissants with egg wash. Bake for 18–22 minutes until golden brown and flaky.
✅ Tips:
Use cold butter throughout to prevent melting during folds.
If your kitchen is hot, chill dough more often.
For chocolate croissants, place a chocolate bar or chips before rolling up.
