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Croissants Recipe (With Video)
Ingredients
  • subheading: FOR THE DÉTREMPE (DOUGH):
  • 4⅔ cups/605 grams all-purpose or bread flour, plus more for dusting
  • ⅓ cup/66 grams granulated sugar
  • 1 tablespoon plus ½ teaspoon/12 grams kosher salt
  • 2¼ teaspoons/7 grams active dry yeast
  • ¾ cup plus 2 tablespoons/214 grams water, at room temperature
  • ½ cup/120 grams whole milk, at room temperature
  • ¼ cup/57 grams unsalted butter, cut into ½-inch pieces, chilled
  • subheading: FOR THE BUTTER BLOCK AND ASSEMBLY:
  • 1½ cups/340 grams unsalted European or European-style butter (3 sticks), chilled
  • All-purpose flour, for rolling
  • 1 large egg yolk
  • 1 tablespoon heavy cream
Steps
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