Traditional French Croissant and Chocolate croissants
French croissant and chocolate croissant: Learn how to make laminated dough and shape croissant.
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Ingredients
- ½ C (125g) milk
- 1 Tbsp (10g) dry baker's yeast
- 4 C (500g) Flour
- ¼ C (50g) sugar
- 1 ½ tsp (10g) salt
- ½ C (125g) water
- 2 sticks (250g) butter at room temperature
- Egg wash: 1 whole beaten egg + 1 dash of milk
- Chocolate croissants: 16 or 32 chocolate sticks for 8 or 16 chocolate croissants (2 per loaf).
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