Homemade French Croissants (Step by Step Recipe)

1 large parchment paper, enough to cover a 5 x 6.5 inch block (1st parchment paper for the butter block)

1 large parchment paper, about 14 x 10 inches, folded in half to form a 7 x 10 inch paper (2nd parchment paper for the dough)

Plastic wrap

Heavy rolling pin

1 quarter sheet pan

1 half sheet pan

A ruler with cm and inch markings. I like to use a heavy steel ruler with clean, precise edges.

A sharp paring knife

A sharp knife or pizza cutter

Pastry brush (preferably one large, one small)

subheading: Ingredients:

subheading: Détrempe:

85 g milk ( ⅓ cup) lukewarm

60 g water ( ¼ cup) lukewarm

6 g active dry yeast (about 2 tsp)

5 g honey ( 1 tsp) malt syrup, OR use sugar if you have neither

25 g butter ( 1 ½ tbsp) melted and cooled

20 g white sugar (generous 1 ½ tbsp)

250 g AP flour ( 2 cups, spoon and leveled)

5 g salt (about 1 tsp)

subheading: Tourrage:

140 g butter ( 10 tbsp)

subheading: Egg wash - whisk these ingredients until very smooth:

1 egg yolk

2 tbsp milk and/or cream

Directions at theflavorbender.com

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