Ingredients :
1000 g of flour
10 grams of salt
100g of sugar
100g of butter
40g of brewer's yeast or two tablespoons of dried yeast
550g of pure milk or milk diluted with water
Preferably use semolina flour.
For the lathe:
300g of butter
Classic kneading:
Place the following ingredients in the bowl: Flour, salt, sugar, yeast, softened or melted butter and lukewarm or warm milk depending on the season. .
The dough is kneaded quickly to keep it supple and only lightly kneaded. A dough that is too stiff would give a poor result and wouldn't develop its characteristic flakiness.
Filming:
After letting the dough rise, break it up, place it in the refrigerator, and use it an hour later.
Open the cold dough into a rectangle and place the 300g of butter. .
Fold your dough by folding the two sides over the center and spread it out and place it in the fridge for half an hour, do the same for the other half hour taking care to turn it over before putting it back in the fridge for half an hour and repeat once more.
When the butter has fully absorbed the dough, cut it into strips and triangles, roll up your croissants, let them rise, brush them with butter, and place them in a hot oven at 240°C.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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