Layers of butter folded into dough give crescent-shaped croissants their crisp, flaky texture. A long proving and folding process is followed by baking, making these pastries an elegant addition to the breakfast table.
Add the yeast and sugar to the lukewarm milk and wait for it to foam. Add the flour, salt and egg and knead into a soft dough. Cover and leave to rise until doubled in size, then chill in the fridge for 30 minutes.
Place the cold butter in the center of the dough and fold the dough over it. Roll into a rectangle and fold in three. Repeat this process three times, resting the dough in the fridge for 15 minutes between folds.
After the final fold, roll the dough out thinly and cut into triangles. Roll each triangle from the broad end toward the tip and curve it into a crescent.
Arrange the shaped croissants on a baking pan and leave at room temperature until lightly risen.
Brush with egg yolk and bake in an oven preheated to 200°C / 390°F until golden and the layers are distinctly browned. Caution: if the oven is too hot, the outside can brown quickly while the inner layers remain undercooked.
Important: Work in a cool room when folding, and rest the dough in the fridge between folds to stop the butter melting out of it. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
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