1. Roll out dough.
2. Roll out butter.
3. Fold butter into dough and roll out.
4. Roll out dough and fold several times. Then roll out dough.
5. Shape croissant
6. Proof for 2 hours to allow to rise.
7. Bake!
Brioche time
Traditional shaping into a tete 'a tete.
We used the extra Brioche dough to make a bunch of random things.
Weird cinnamon roll things
Mexican conche bread. It is just brioche topped with a strange white mixture (shortening, powdered sugar, flour).
Little flavored breads. Brioche filled with pretty much anything.
Tomato, cheese, and herbs
Cake crumbs, blueberry filling, streusel
Etc.
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