Traditional French Croissants | PEKIS Recipes
Mastering the Art of Authentic French CroissantsThe Delicate Craft Behind Perfectly Flaky PastriesNothing compares to the buttery layers, golden…
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Cooking tools:
- Rolling pin
- Oven
- Baking sheet
- Mixing bowl
- Refrigerator
- Measuring cup
- Parchment paper
- Cutting board
- Chef's knife
- Plastic wrap
- Cooling rack
Ingredients
- Flour (strong bread flour) – 500 g (4 cups)
- Milk (lukewarm) – 250 ml (1 cup)
- Unsalted butter (cold, for lamination) – 250 g (1 cup)
- Instant yeast – 10 g (2 tsp)
- Sugar – 50 g (¼ cup)
- Salt – 10 g (2 tsp)
- Egg (for egg wash, beaten with 1 tbsp milk) – 1
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