Method:

Day 1 – Make initial dough

• 19.30 h – Knead for 3 minutes and store in fridge for 12 hours

Day 2 – Laminate the dough

• 07.00 h – Make butter slab and refrigerate till needed

• 07.05 h – Roll dough disc into square

• 07.10 h – Seal butter in dough

• 07.15 h – Roll out to 20 cm x 60 cm and fold

• Refrigerate 30 minutes

• 07.50 h – Rotate 90 degrees

• Roll out to 20 cm x 60 cm and fold

• Refrigerate 30 minutes

• 08.25 h – Rotate 90 degrees

• Roll out to 20 cm x 60 cm and fold

• 09.00 h – Refrigerate until day 3

Day 3 – Dividing, Shaping, proofing and baking

• 06.30 h – Roll out to 20 cm x 110 cm – part 1

• 06.35 h – Often needed! Take 20 min. fridge time if length not in one go

• 06.55 h – Roll out to 20 cm x 110 cm – part 2

• 07.00 h – Divide and shape the croissants

• 07.10 h – First coat of egg wash

• 07.15 h – Proof to perfection (indication 2 hours)

• 09.15 h – Second coat of egg wash

• 09.20 h – Bake for 15-18 minutes

• 09.40 h – Ready!