Recipe

Instructions

1. Dissolve honey in lukewarm milk in a mixing bowl, then whisk in yeast. Set aside for 10-20 minutes to activate.
2. Add remaining détrempe ingredients in order listed. Stir with spatula to form scraggly dough.
3. Knead dough by hand for 1-2 minutes until scraggly, then knead on work surface for 4 minutes until smooth.
4. Place dough in mixing bowl, cover with plastic wrap. Proof in warm place until doubled, about 1 hour.
5. Flatten proofed dough on lightly floured surface. Transfer to 7x10 inch parchment paper case, roll to fit rectangle.
6. Wrap dough in plastic wrap, place in quarter sheet pan. Freeze for several hours or overnight.
7. For butter block, slice cold butter thinly and arrange on 5x6.5 inch parchment. Fold to enclose.
8. Hit butter with rolling pin to make pliable, then roll evenly within paper. Refrigerate until hard.
9. Remove parchment from cold dough, roll to 7x10 inches if needed. Place butter block on one half.
10. Fold dough over butter, seal edges. Pat to help butter bind to dough.
11. For first lamination, roll dough to 5x16 inches while keeping butter cold.
12. Fold dough in specified pattern for double fold, making tension-release cuts at corners.
13. Wrap and refrigerate for 30-60 minutes.
14. Perform second lamination with single fold pattern, rolling to 15 inches. Refrigerate again.
15. Sheet dough to 1cm thickness, rest 30-45 minutes, then roll to 4-5mm.
16. Cut dough into triangles with 9cm bases. Cut small notch in base of each triangle.
17. Roll triangles from base to tip, pulling corners gently wider at start.
18. Place shaped croissants on lined sheet pan, tip tucked underneath.
19. Proof covered until doubled in size, about 2-3 hours at 25°C/77°F.
20. Brush with egg wash mixture. Bake at 375°F/190°C for 20-30 minutes until golden brown.
21. Cool briefly before transferring to wire rack to cool completely.