Part 6/8:
After shaping, the croissants are placed on parchment-lined sheets, brushed with an egg wash, and covered with plastic wrap or inverted juice glasses to prevent sticking during the final proof. They are left to double in size in a warm environment, with the additional egg wash applied just before baking to achieve a shiny, golden crust.
Baked in a preheated oven at 425°F for about 15 minutes, the croissants emerge beautifully golden, flaky, and tender. The tutorial showcases the results—light, crispy, and irresistibly inviting.