*Ingredients
°500g flour
°200g butter
°40g powdered sugar or caster sugar
°28 cl of milk
°10 g fresh baker’s yeast
°1 egg
°2 tbsp. c.
salt or fine salt
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 2 hours for people in a hurry).
2
Collect the dough, roll it out, add the butter in the center and close the dough on all 4 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 20 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 1 hour.
3
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 2 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 1 hour.
4
Glaze the croissants with whole egg then bake them at 180°C for 15-20 min
Enjoy !