World Flavors Cookbook

Croissant

The iconic flaky, buttery crescent with dozens of paper-thin laminated layers.

Cuisine: France

Ingredients

• 500g flour, 10g salt, 80g sugar, 10g yeast
• 300ml cold milk, 280g cold unsalted butter

Instructions

1. Make dough and chill. Enclose butter in dough, roll, and fold 4 times with chills.
2. Roll to 4mm, cut triangles, and roll into crescents.
3. Proof 2 hours. Brush with egg wash. Bake at 190°C for 20 minutes.