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Recipes

Croissant

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