Ingredients CardButter Croissants45 croissants · about 3.5 kg Day One: Dough 1500 gFrench type 55 flour or unbleached plain flour420 gwater420 gwhole milk, straight from the fridge165 gsugar120 gunsalted butter, softened33 ginstant yeast36 gsalt Day Two: Butter Slab and Lamination 840 gcold unsalted butter, straight from the fridge Day Three: Shaping, Proofing and Baking ≈ 155 gegg≈ 15 gwater Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
