- five hundred g flour
- two hundred g butter
- forty g powdered sugar or caster sugar
- twenty eight cl of milk
- ten g fresh baker’s yeast
- one egg
- two tbsp. c. salt or fine salt
To make it
Put the flour, sugar, salt, yeast and milk in a bowl.
Knead gently so as not to have an elastic dough.
Make a ball with the dough, film it and let it rest overnight (or at least two hours for people in a hurry).
Collect the dough, roll it out, add the butter in the center and close the dough on all four sides to enclose the butter.
Roll out the dough into a rectangle, fold it into a wallet, wrap it in cling film and refrigerate it for about twenty minutes.
Roll out the dough again, fill it in a wallet, wrap it in plastic wrap and put it in the fridge for twenty minutes.
Roll out the dough again, fill it in a wallet, wrap it in plastic wrap and then put it in the fridge for at least one hour.
After all these steps, roll out the dough into a large rectangle and cut into triangles.
Make an incision at the base of each triangle, and brush the tip with a little water.
Start from the two sides on either side of the incision, and roll the croissants, forming a slight arc of a circle if you want.
Film the raw croissants then leave to rest in a warm place for one hour.
Glaze the croissants with whole egg then bake them at 180°C for fifteen to twenty min