Ingredients

500 gr french type 55 flour

140 gr water

140 gr whole milk

55 gr sugar

40 gr soft unsalted butter

11 gr fresh yeast

12 gr salt

280 gr cold unsalted butter for laminating

1 egg

1 tsp water for the egg wash

Method

DAY 1

Combine the dough ingredients and knead for 3 minutes, at low to medium speed, until the dough comes together and has reached the stage of low to moderate gluten development. Shape the dough into a ball, before refrigerating it. Place the ball on a plate, cover with plastic and leave in the fridge overnight.

DAY 2

Cut the cold butter (taken directly from the fridge) lengthwise into 1.25 cm thick slabs. Arrange the pieces of butter on waxed paper to form a square. Cover the butter with another layer of waxed paper and with a rolling pin pound the butter until it’s about 19cm x 19cm. Trim/straighten the edges of the butter and put the trimmings on top of the square. Now pound lightly until you have a final square. Wrap in paper and refrigerate the butter slab until needed.

Take the dough out of the fridge. With a rolling pin roll out the dough ball into a square. Get the slab of butter from the fridge and fold the butter slab into the dough square. With a lightly floured rolling pin start rolling out the dough, on a lightly flour dusted surface lengthening the dough. Fold the dough into 3drs, cover with plastic and refrigerate for 30 minutes. Repeat the rolling and folding two more times (ending up with 27 layers of butter in total). After the third turn leave the dough in the fridge overnight.

DAY 3

Remove the dough from the fridge. Lightly flour the work surface and roll the dough into a long and narrow strip of 20cm x 100cm.

With the pizza wheel cut the dough lengthwise in 2 pieces. Than cut both halves into eight triangles.

Role up the triangles in to a croissant.

Arrange the shaped croissants on baking sheets and apply a thin coating of egg wash.

Proof the croissants for 1 hour.

Bake the croissants at 195ºC for 18 minutes.

Remove from the oven and leave for a few minutes on the baking sheet, then transfer to a cooling rack.

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