I forgot that I didnt have a recipe for my croissant here.

These are my best croissants eve! Important to use strong white flour (14% protein)


  • 500g strong white flour (14% protein)
  • 12g fine salt
  • 55g sugar
  • 40g soft butter
  • 15g instant dried yeast
  • 140ml cold water
  • 140ml milk
  • 280g unsalted cold butter block
  • 1 egg for glazing


  • Place flour, salt and sugar in a bowl and combine.
  • Add the yeast to the flour and mix
  • Add the butter and crumb through with your fingers.
  • In another bowl, add water and milk.
  • Make a well in the center of the flour and pour in the liquid.
  • Mix together until all of the dry ingredients are incorporated. Dont overwork it
  • Push down the dough so it is spread out in the bottom of the bowl.
  • Cover and place in the fridge for 8-12h
  • Using baker paper, make a 20x15cm aprox “envelope”. The block of butter should be inside. With the rolling ping, flat the butter out as it fills the envelope.


  • Take the dough out of the bridge and place it onto a lightly floured surface.
  • Roll it out to form a square that fits your butter envelope.
  • Then roll each side out so you have 4 thin sides and slightly raised square center.
  • Place the butter in the center, then start by pulling the top side of the dough across to totally encase the butter. Next pull the bottom flap up until the top edge. Then bring the two sides flaps across.
  • Tap the dough gently with the rolling pin to seal the dough laps.
  • With the seam running top to bottom, roll the dough out into a rectangle, roughly 1/2 pin wide and 1 +1/4 pin long.
  • Brush off any flour and fold the dough in thirds. This is a half fold.
  • With a sharp knife, cut the seams so you have only layer of dough.
  • Wrap the dough in film and put in the fridge for 1h to rest.
  • Make two more half folds. So take the dough out of the bridge, with seam running top to bottom, roll the dough in a rectangle and fold in thirds.
  • After the last fold, put back in the bridge for 12h.


  • Take the dough out of the bridge and place onto a lightly floured surface, seam running top to bottom. Roll into a rectangle roughly 1/2 pin wide and 1 +1/4 pin long. The dough should be 4mm thick aprox.
  • With a sharp knife, trim the sides to be sure you have a perfect rectangle.
  • With a sharp knife, make triangles. The base of each triangle should be roughly 4 fingers wide. Cut a small slit about 1/4″ long at the base of each triangle.
  • Gently stretch your triangle out, then roll up your croissant making sure the tails on the bottom of the rolled up croissant.
  • Place onto a tray lined with baking paper leaving enough space to prove.
  • Put the tray into the oven, just lights on. They should double in size.
  • Once they are ready, whisk up the egg and brush over each croissant
  • Preheat the oven at 210C.
  • Place the tray in the oven and lightly spritz the oven chamber with a water spray. That makes them super crunchy and give a nice color.
  • Bake until golden dark. You may need to turn the tray. It should be around 20 minutes at least.

This is the result.