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NOTES FROM THE TEST KITCHEN

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SHAPING THE CROISSANTS

1. Transfer the dough from the freezer to a lightly floured work surface and roll it into an 18 by 12-inch rectangle. (If it begins to retract, fold it into thirds, wrap it, and return it to the freezer for 10 to 15 minutes.) Fold the upper half of the dough over the lower half.

2. Using a ruler, mark the dough at 3-inch intervals along the bottom edge. Move the ruler to the top of the dough, measure in 1½ inches from the left, then use this mark to measure out 3-inch intervals.

3. Using a sharp pizza wheel or knife, cut the dough into triangles from mark to mark; discard any scraps.

4. You should have 12 single triangles and 5 double triangles. Unfold the double triangles and cut in half to form 10 single triangles (-making 22 triangles in all).

5. Cut a ½-inch slit in the center of the short end of a triangle. If the dough begins to soften, return it to the freezer for 10 minutes.

6. Grasp the triangle by the 2 corners on either side of the slit and stretch gently, then grasp the point and stretch.

7. Place the triangle on the work surface so the point is facing toward you. Fold both sides of the slit down.

8. Positioning your palms on the folds, roll partway toward the point.

9. Gently grasp the point with one hand and stretch again. Resume rolling, tucking the point underneath.

10. Curve the ends gently toward one another to form a crescent shape. Repeat with the remaining triangles.