A perfect croissant should have a crispy exterior, and multiple layers of honeycomb inside. Different from the pastry dough for making palmier, the croissant is made of fermented dough, so the temperature requirements are higher. I will summarize the key points that need to pay attention when making croissants at the end of the video.

INGREDIENTS

☘ Dough
Bakers flour 300g
Milk powder 15g
Caster sugar 15g
Instant yeast 5g
Salt 4g
Large egg (with shell) 6065g
Water 105±g
Unsalted butter (soften) 20g

☘ Unsalted butter for Lamination 180g

☘ Egg wash before and after proofing

☘ ** Preheat oven to 220C/430F
** Bake at 220C/430F for 1012 mins, then reduce to 190C/375F for 8 more mins