Ingredients CardButter Croissants15 croissants · about 1.2 kg Day One: Dough 500 gFrench type 55 flour or unbleached plain flour140 gwater140 gwhole milk, straight from the fridge55 gsugar40 gunsalted butter, softened11 ginstant yeast12 gsalt Day Two: Butter Slab and Lamination 280 gcold unsalted butter, straight from the fridge Day Three: Shaping, Proofing and Baking 1egg1 tspwater Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
