**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.
Article comments
1 - Louise
Did you use the warm cream with the white sugar and salt with the dry yeast?
thnx
2 - 12345
I made these over yesterday and today. I used the warm cream, sugar and salt with the yeast as the comment above suggested, which worked well.. I'm well experienced with gluten bread baking, but in the past few months have been introduced to gluten free baking, so i'm still quite new. I did find that even using a tablespoon of xanthan gum, the dough still didn't get nearly as elastic as the instructions suggested, and while completing the turns the dough often cracked with rolling.. I would reccomend freezing the rested formed croissants BEFORE baking because my first few simply fell apart in the oven so I put the rest in the freezer on the baking pan for about 20 minutes before I put them in the oven which worked well. They looked more similar to a flakier pillsbury crescent roll than the picture, but they turned out DELICIOUS and I will be making them again, maybe with some dark chocolate hidden inside too!
3 - Jennifer-Adventuresome Kitchen
Hi! I love your croissant recipe. I've wanted to attempt gluten-free croissants for some time now. I have a few questions..1) what is a Beurrage Package? I've never heard of one, and would love to know what it is and where to find it.
2) I'm confused on the 'flaps' directions in the Paton section..can you articulate that a little more clearly? It seems that you wouldn't need flaps if you're just wrapping the butter..Are you saying that the 4 corners of the dough need to be brought together over the center of the butter, slightly moistened and secured?- so it looks like the back of an envelope? I'd appreciate any clarification. I'll report back once I've made these. Croissants are the one pastry I truly miss.
4 - Lauren
I made these on Saturday with TREMENDOUS results. I started the dough in my bread machine because my house is cold in the winter and I knew it would keep the temperatures just right. GF dough will NEVER be elastic like gluten dough but this is by far the best dough I've tried for croissants, and my celiac friend LOVED them. we didn't let them proof quite long enough either as it was getting late, but they were still delicious.
Jennifer-- I highly recommend watching some youtube videos on croissant making. Its almost impossible to understand written directions and it will give you a visual on adding the butter, turning and folding the dough. Its very helpful to see it done if you've never done it, and everyone's technique will be slightly different but this dough will make fantastic GF croissants!
5 - Bobbie
There is a detailed step by step on my blog site bobbie's baking blog
6 - Rose Sucree
I found out I had to eliminate gluten from diet about 2 months ago; croissant are favorite food. I visited bobbie's baking blog for the full details. This recipe rocks Thank you! Rose
7 - Igor
Thank you! You've performed a great service for us Ciliac sufferers!
8 - Lee
Hi, I looked on your web and saw the detailed steps, but that recipe is for regular croissants, not GF. With GF bread you usually can't just switch out the flour as you have done, so can you tell us whether you made these GF or not? Just curious bc you even have the same story about your daughters friend, but you omit the GF part. I ask bc your measurements are off. For instance 7/8 cup of sweet rice flour = 120 grams, not 300. 3/4 of a cup of sorghum = 90 g. Also, you don't say when to put in the xatham gum, but i assumed w the salt. Also the batter is very salty (gf flours are more transparent than wheat) which made me wonder if perhaps the 7/8c was the typo. My dough is resting so we shall see. It is very sticky and did not pull away from the bowl, even though i added in the 1/2c reserved flour and another 1/4c. I know better to add too much flour with gf baking, so i stopped there. Please clarify if you would. GF flours are expensive and its a shame to waste if the recipe isn't correct. Thanks.
9 - Bobbie
Lee,
I wish the recipe worked out for you; the recipe has been tested and works for most gluten free bakers. The flours have not been switched, it is a scientific mixture to substitute, of sweet brown rice flour, sorghum flour
rice or corn starch, and xanthan gum.If you need help with the gluten free baking please contact me.
Bobbie
10 - Gwen
The step in which you mix the yeast with the cream and sugar is missing from this recipe. Fortunately I read the comments first and was comparing with the recipe on your blog but for those who might not notice that, it would be helpful to go back and include this step on this website so it's not confusing.
Also, in my years of working with gluten free flours, I've never seen sweet *brown* rice flour, just sweet white rice. Did you use the regular brown rice flour (like Bob's Red Mill) or did you actually find a *sweet* brown rice flour? I ended up doing half brown rice flour and half sweet white rice flour (based off a gf puff pastry recipe I have) which may or may not work, but we'll see.
Looking forward to seeing how these turn out!
11 - Gwen
Lee: as I said in my previous comment, I decided to experiment with half sweet white rice and half brown rice--as I was weighing them, I noticed that 100g of one was definitely more physical volume than 100g of the other. So perhaps it was a different type of flour than Bobbie used (which is why weight is the best way to do these sorts of recipes...)
12 - Bobbie
I found sweet brown rice at KA.
13 - Hope
These gluten free croissants are so good you won't believe they're gluten free!
14 - Gal Gone Gluten Free
These look spectacular. I'm dreaming of a schmear of raspberry jam...
15 - Cammy
Interesting! I've been missing croisants in my life... hope i can try to do without the yeast though
16 - lucy
Any substitutes to cream that are lactose free?