Ingredients 450g milk whole or 2% 300g leaven 400g poolish 1000g bread flour 28g salt 85g sugar 10g active dry yeast For dough lamination: 400g unsalted butter cold 1/2 cup flour For the egg wash: 2 large egg yolks 1 tsp heavy cream or milk Poolish: 200g all-purpose flour 200g water (warm room temperature) 3g active dry yeast Mix flour, water and yeast in a bowl, cover and let sit and for 3-4 hours at room temperature or in a fridge overnight. Croissant full article