Croissants of the best pastry chef, my fiance

The smell when just baked is amazing and worth the early wake up

For 12 croissants

• 350 g butter

• 90 g milk

• 500 g flour

• 60 g sugar

• 12 g salt

• 10g dried yeast

• 140 g water

• 1 egg

• 1 yolk

I recommend to watch the video first to understand below steps as some parts are difficult to describe in writing.

Step 1 - Kneading

1. Take out 100g butter from the fridge 1h before the start of the preparation. Let it at room temperature.

2. In a bowl, mix flour, salt, sugar, milk, soft butter and dried yeast. Mix gently and gradually poor the water until forming a ball.

3. Flour your work surface and knead for 10 minutes. Flatten the ball by hand to shape a rectangle.

4. Wrap the dough in cling film and put it in the fridge between 4 to 8 hours.

Step 2 - Folding

1. Take out 250 g butter from the fridge. Put it in between 2 baking sheets and flatten it by hitting with the rolling pin until the surface is half the surface of the rectangle of dough.

2. Put the butter on one half of the rectangle of dough. Fold the other half over the butter. Sealed the dough so the butter is trapped inside.

3. Put the fold on the left side and roll out the dough by hitting it with the rolling pin bottom to top.

4. Fold the dough (check the video) and wrap it in a cling film. Put it in the fridge for 1h.

5. Take it out of the fridge with the fold on the left. Roll out the dough by hitting it with the rolling pin bottom to top.

6. Fold the dough (check the video) and wrap it in a cling film. Put it in the fridge for 1h.

Step 3 - Shaping

1. Take it out of the fridge with the fold on the left. Roll out the dough to have a rectangle of 65 by 28 cm.

2. Cut the edges with a knife to have perfect rectangle.

3. Take a ruler and measure as per the video below to cut your triangles with a 8cm base.

4. Leave the triangle to rest for 15 minutes in the fridge.

5. Roll out each triangle to shape your croissants (check the video).

6. Mix 1 egg and 1 yolk. Brush the croissants with the egg mixture.

7. Let them rest in the oven switched off for 2 hours. Put a bowl of boiling water in the oven to prevent the croissants from drying.

Step 4 - Baking

1. Preheat the oven at 210C.

2. Brush the croissants with the egg mixture again.

3. Bake the croissants for 15 minutes (or until they are golden brown).

4. Let them cold down for about 10 minutes.

5. Enjoy!