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folded dough a quarter turn and roll into a rectangle again. Fold in thirds as before. Cover in plastic wrap and chill for at least 2 hours, or, for best results, overnight. 10. When ready to proceed, remove the remaining butter from the refrigerator and leave it at room temperature for about 30 minutes. Beat with a rolling pin until malleable, as described in step 7, and repeat the rolling and folding instructions (steps 8–9) with the chilled dough and butter. After giving the dough a quarter turn, in the same direction as before, roll it into a rectangle measuring about 8 × 10 in. (20 × 25 cm). Cover with plastic wrap and chill for 1 hour. 11. To form the croissants, roll the dough into a rectangle measuring 6 × 17½ in. (15 × 45 cm), with a thickness of about 1⁄8 in. (3 mm). Cut into 12–15 triangles with a narrower, 2–3-in. (6–7.5-cm) base. 12. Roll up each triangle from the base to the tip. Place on the baking sheet, leaving space between each one. The croissants can now be frozen, if desired (see Chef’s Notes). 13. Brush the croissants with beaten egg to prevent them drying out while rising. Let rise for about 2 hours in a warm place (about 82°F/28°C), until doubled in volume. Toward the end of the rising time, preheat the oven to 400°F (200°C/Gas Mark 6). 14. Brush the croissants with the remaining beaten egg; brush lightly so as not to deflate them. Bake for 15 minutes until deep golden brown. If necessary, rotate the baking sheet toward the end of the baking time so they brown evenly. Cool on a wire rack. Chef’s Notes • Croissants are traditionally made using fresh yeast, as it gives the best results. If fresh yeast is unavailable, you can substitute 2¼ tsp (7 g) active dry yeast or 1½ tsp (5 g) instant yeast. Instant yeast must be mixed directly into the flour before any liquid is added, rather than dissolved in the water, which can be omitted. • If freezing, place the unbaked croissants on the baking sheet in the freezer until solid, then place them in a freezer bag, seal, and return to the freezer. Let them thaw overnight in the refrigerator, on a baking sheet lined with parchment paper, then proceed with steps 13 and 14. Extracted from French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated (Flammarion, 2021). The Good Life France | 107