L'Academie Croissants

Ingredients

Dough Ingredients (in order)

Yeast (active-dry) 12 grams

260 grams Warm water

Flour (AP or Bread) 500 grams

60 grams Granulated sugar

2 Egg Yolk

Fine sea salt 10 grams

Unsalted butter (soft) 50 grams (1/2 stick)

For barrage

Unsalted butter 1 cup

As needed Bread Flour

Directions

Step 1: in a mixing container whisk together warm water and yeast and let’s sit for about 10 minutes. We will want to see it bloom.

Step two: add in bread flour to 1/2 of bowl, sugar to the other half of bowl, and fine sea salt to the flour side, then add in egg yolks and butter to the flour side

Step three: once combined into a dough and doesn’t stick to the bowl remove dough and shaped into a ball. Turn one use small rolling motions with dough and wrap in plastic. Place in refrigerator for 30 minutes.

Step four: turn two remove dough from plastic and roll onto itself several times. Then recover with plastic wrap and place back in refrigerator for another 30 minutes. Leave plastic vented for fridge.

Step five: turn three repeat the same process as turned to then recover with plastic wrap and place back in the refrigerator for one hour

Step six: rolled down into a long rectangle, trifold and fold several times and placed back in plastic wrap in refrigerator overnight. Do not vent plastic wrap for overnight.

Day two

Step seven make barrage in a 4 x 4 parchment paper place in dough, roll into dough and keep layering

Step eight: cut croissants and roll with whatever filling desired or leave them plain

Step nine: egg wash and let rise for about 15 to 20 minutes, then bake

Bake at 400° for 15 to 20 minutes until golden Brown