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Ingredients
- 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
step one
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).
step two
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.
step three
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.
step four
Glaze the croissants with whole egg then bake them at 180°C for fifteen to twenty min
Enjoy !