Croissant

Method

Make the detrempe by rubbing 25g soft butter into the flour, then dissolve yeast in cold milk with sugar and salt, combining with flour to form a soft dough; knead for 5 minutes until smooth, then rest wrapped at room temperature for 20 minutes. Laminate the dough by encasing a 200g block of cold butter (beaten to pliability) within the detrempe, then perform a four-fold turn (book fold): roll to 60cm x 20cm, fold into quarters, rotate 90 degrees, then chill 30 minutes wrapped in cling film. Repeat this four-fold turn three more times with 30-minute chills between each turn, ensuring the butter remains cold throughout. After the final turn, rest the laminated dough for 2 hours at 4°C. Roll out to 3mm thickness, cut into 10cm x 20cm rectangles, roll each tightly from the long edge into a crescent shape, and place on baking trays lined with baking parchment, points tucked underneath. Prove at 26°C for 12-14 hours until visibly puffed and light. Brush with egg wash, then bake at 210°C (fan 190°C) for 18-20 minutes until deep golden brown. Cool on a wire rack for at least 30 minutes before serving.