Buttery, flaky croissants made with pure French butter.
Chef's Notes
Keep everything cold — warm hands and warm butter are the enemy. Work quickly.
Must be cold (4°C) for lamination
Mix flour, yeast, salt, sugar and milk into a dough. Knead for 10 minutes and chill for 1 hour.
Laminate dough with cold butter in 3 folds, resting 30 minutes in the fridge between each fold.
💡 Work fast — if the butter starts to melt, chill everything immediately.
Shape, proof for 2 hours, egg wash and bake at 200°C for 18–20 minutes until deep golden.
2026-08-03 · 48 pieces