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French Croissants
Recipe by Sarah Chen
Buttery, flaky French croissants. The lamination technique creates those beautiful layers.
Prep:180 min
Cook:20 min
Total:200 min
Servings:12
Difficulty:Hard
Ingredients
- 500 g bread flour
- 280 g butter (for lamination)
- 300 ml milk
- 7 g yeast
- 50 g sugar
- 10 g salt
Instructions
- 1Make dough and chill overnight.
- 2Pound butter into a flat rectangle.
- 3Encase butter in dough and perform 3 book folds.
- 4Roll out, cut triangles, and shape croissants.
- 5Proof until doubled, egg wash, and bake at 400°F.