Three Day Classic French Croissants

pardonyourfrench.com

Kris

subheading: For the poolish :

½ cup + 2 tsp (140ml) water

1 cup (125g) French Type 55 flour or unbleached all-purpose flour

2 tbsp (17g) Instant yeast

subheading: For the dough:

3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)

2 ½ tsp (12g) salt

⅓ cup (65g) sugar

½ cup + 2 tsp (140ml) whole milk, cold

2 ¾ tbsp (40g) unsalted butter, at room temperature and cubed

subheading: For laminating:

1 cup (250g) unsalted butter, cold

1 egg + 1 tsp whole milk (egg wash)

Directions at pardonyourfrench.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer