Croissant aux amandes

Method

Mix flour, salt and sugar in a bowl. Warm milk to 26°C, dissolve yeast in it, then combine with flour and mix until shaggy dough forms. Knead for 8 minutes at low speed until smooth, then chill dough at 4°C for 30 minutes. Roll dough to 30cm x 20cm rectangle and laminate with clarified butter using a three-fold (tri-fold) technique: spread half the butter on two-thirds of dough, fold unbuttered third over, then fold visible part over again; rotate 90°, chill 30 minutes; repeat with remaining butter; perform two further tri-folds with 30-minute chills between each. After final fold, chill overnight at 4°C. Roll laminated dough to 3mm thickness and cut 12 rectangles (8cm x 10cm). For almond filling, whisk egg white with icing sugar, ground almonds and almond extract until stiff paste forms. Pipe or spread 10g filling along the centre of each rectangle, then roll tightly from short end, curve into crescent shape and place on parchment-lined baking trays. Proof at 24°C, 75% humidity for 2 hours until visibly puffy. Brush with egg wash (yolk mixed with 15ml water), sprinkle flaked almonds, and bake at 190°C (fan 170°C) for 18-20 minutes until deep golden brown. Cool on wire rack for 10 minutes before serving.