A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Its yeast-leavened dough is layered with butter, rolled and folded several times in succession, and finally rolled again into a thin sheet, in a technique called laminating.
In short… it’s delicious. And in this video, you’ll learn how to make bakery-quality croissants at home.
- 500g flour (11.5% protein)
- 55g brown sugar + 10g salt
- 10g milk powder
- 260g milk + 20g fresh yeast
- 50g soft butter
- 250g good quality unsalted butter (82%) for lamination
View the original video here.
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