How to Make Stunning Croissants at Home

sltrib.com

Holly Snider

subheading: For the détrempe (dough):

4 ⅔ 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.

2 ¼ 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:

1 ½ 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.

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