Ingredients CardButter Croissants30 croissants · about 2.4 kg Day One: Dough 1000 gFrench type 55 flour or unbleached plain flour280 gwater280 gwhole milk, straight from the fridge110 gsugar80 gunsalted butter, softened22 ginstant yeast24 gsalt Day Two: Butter Slab and Lamination 560 gcold unsalted butter, straight from the fridge Day Three: Shaping, Proofing and Baking 2egg10 mlwater Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
