Rolling crescents is a culinary approach used to create crescent-shaped pastries, usually made with a yeast-based dough. The dough is rolled out into a skinny sheet, minimize into triangles, after which rolled up from the huge finish to the purpose, forming a crescent form. This system is usually used to make croissants, ache au chocolat, and different pastries.
The important thing to rolling crescents is to create a skinny, even sheet of dough. It will make sure that the pastries are mild and flaky. The dough needs to be rolled out to a thickness of about 1/8 inch. As soon as the dough is rolled out, you will need to minimize the triangles evenly. It will assist to make sure that the pastries are all the identical dimension and form.
