**The Portefeuille (wallet) Fold (only if you decide not to do four to six turns)
Start again with a 27cm/11 inch side running from your left side to your right. Roll the dough into a rectangle 40 t0 42cm to 25 to 27cm/ x 16 to 18-inch inches long by about 10 to 12-incheswide. Fold the left and right sides of the dough into the center, leaving a little space in the center, and then fold one side over the other as though you were closing a book. This is the famous double turn, also known as “le portefeuille (the wallet”).
The Portefeuille should be chilled for 2 hours.
** This is a method used by professionals.
Shaping the croissants:
To Shape the Croissants:
Begin with a cleaned flour workspace
Roll out the dough to 60 cm/24-inchs by 43cm/ 17-inches.
Brush off all the flour. Fold the dough lengthwise so it ‘s 15cm/6-inche/ by 56cm/22-inches. Using a croissant cutter cut across the long side. Brush off all the flour. Fold the dough over lengthwise.
Damp a cloth to keep your hands moisten while stretching the triangles.
Using a croissant cutter (or a pizza cutter) begin to cut, if using a pizza cutter cut a triangle) cut through both layer all the way to the other side. Open the folded triangles, so for every full cut there are two triangles formed.
Shape one triangle at a time, keeping the remaining triangles covered with plastic wrap.
Use the scrapes of dough to place in the top of triangle, keep them covered as well.
Forming the Croissant:
1. Cut the triangle.
2. Unfold the triangle carefully, cut along the fold to separate.
3. Gently stretch the triangle twice it’s original length about 23 cm/ 9-inches long.
4. Enclose a piece of scrape dough to pump up the middle.
5. With the point facing you roll the dough towards you, gently moving your hand down out to the side.
6. Curve the pointed ends of the rolled croissant to form the traditional shape.
To Shape the Croissants:
Begin with a cleaned flour workspace; roll the dough to 35.5 by 61 cm/14 by 24 inches.
Gently stretch each triangle about 9-inches long; first pull the base sideways- gently, but with a firm hand-then holding the base in your left hand, use your thumb and two fingers of your right hand to work down the length, elongating it. Place the triangle on your work surface with the narrow point facing you.
Grab a ball scrape, shape into a football shape, and lace the wide base of the triangle. Roll the base over one of the football of scrape dough to encase it about ½ inch. Continue rolling with the fingers of your left hand, keeping the triangle stretched with your right hand.