CROISSANTS

Prep/Cooking Time: Longer Than 120 Minutes

Ingredients

Instructions

Place all of the dry ingredients into a mixing bowl and combine
Add to the bowl the water and set on a low mix speed.
Mix till all is well combined and add the egg yolks
Mix on a low speed for 8 minutes
After 8 minutes add the putter piece by piece
Once all of the butter is in the bowl leave to mix for a further 5 minutes or until the butter pieces have totally disappeared
Once mixed remove from the bowl and place on a baking sheet pushing until the dough covers the whole of the tray
Keep in the fridge and rest for a minimum of 4 hours
Whilst the dough is resting take the butter from the fridge and cut or shape it to a size of a half a baking sheet
Keep covered in the fridge till needed
To complete the dough remove dough and butter from the fridge and placing the butter on top fold the dough over so that the butter is completely wrapped
Now run through the sheeter machine 6 times folding into 3rds each time
When the dough is ready wrap again and leave to rest overnight
To use again run the dough through the sheeter till the needed thickness is achieved

Cut the croissants and shape immediately

Place on tray, cover with plastic and place directly in the freezer

To cook, remove from the freezer the night before and leave to prove at room temperature

Cook immediately in the morning as soon as the temperature of the oven is raised.