How To Make Croissants At Home
Croissant is known to contain dough/roll-in fat layers to create buttery and flaky pastry that is crescent shape. Croissants are not easy to make. The dough should go through a series of folding and chilling to laminate the butter in each layer. It’s impossible to work with soft croissant dough, so that’s why we have to chill it after folding. Hope you like this finicky but step by step video. Cheers darlings😊
Here’s what you’ll need to make a handmade croissant:
3 and ¼ cup all purpose flour (406g)
¼ cup sugar (50g)
1½ tsp salt (10g)
1 tbsp+1 tsp instant yeast (13g)
1/2 cup room temp butter(114g) unsalted
½ cup milk (125ml)
½ cup water (125ml)
Butter slab: 250g unsalted butter
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