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don’t fear the hot hands!😤 shaping timeeeee!! aka the best part of the croissant making process. full details written below, let me know your questions! THE PROCESS: - Roll your laminated dough out to an 11x24 in rectangle and trim the sides. - Make a notch every 3.5in at the bottom. - Make one notch 1.75in (half of 3.5!) at the top. From there mark every 3.5in. - Line up the top notch to the bottom and cut, it should form a diagonal line. Continue cutting down the sheet. (There may be scrap, m
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