This is probably one of my favorite things to do, and the results are soooooo delicious.
Roll out dough and square off.
Cut to 10”. Save the bottom strip for croissants au chocolat (4” x 3”).
Cut into triangles. Each triangle should be 4” across at the base. Use a ruler!
Brush off both sides of the triangle with a pastry brush. Cut a slit about 1 1/2” deep in the center of the base of the triangle.
Fold the center flaps outward and begin to roll. Stretch the top of the triangle to wrap around once more, tucking the end underneath the croissant. Each croissant should have 5 segments, not including the little tails. Gently place into crescent shape.
Stagger on sheet tray lined with parchment paper and proof until they have doubled in size.
When they have doubled in size and are marshmallowy soft, lightly brush with egg wash.
Bake until GBD (Golden Brown and Delicious), cool and serve (or in our case, present!) These are plain croissants, ham and cheese croissants (upper right), and croissants au chocolate (bottom right).
Resist eating all croissants in one sitting. Yeah, good luck with that.