How to Make Flaky Bakery's Croissant

Croissant Recipe

For the Détrempe (dough)

• 4⅔ 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
• 2¼ 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

For the Butter Block and Assembly

• 1½ 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

Contact
Finished croissant