“Heaven forbid there should ever be such things!” you cry!
For the record I did too. I hated going to all this effort making laminated dough only to cut my croissants and have some scrap. Aggghhh! Total foul!! I’d think.
Well, my solution of late is to roll the scrap pieces together and put them out to prove when I cut/roll my croissants.
My recipe makes 10 large croissants and I’ve scrap on both ends that volume-wise is about a croissant worth of laminated dough.
For me I just. Cannot. Waste. It.
Well they come out pretty nice AND I’ve started to glaze them with a bit of apricot jam.
I’m pretty pleased with this technique. No need to scrap 1 equivalent for every five croissants I bake!