I am attempting to make the beautiful french croissant, just like in Paris.

For the Dough:

(Makes 12 standard size croissant)

500g Bakers (bread) Flour

14g Dry Instant Yeast

12g Salt

50g White Sugar

100g Unsalted Butter

250g Water (room temperature)

Knead the above together in a bowl, then transfer to the table to combine to a round ball shape.

Cover the dough with a kitchen towel and let it rest for 2 hours at room temperature till double in size.

Meanwhile, prepare the butter.

In a sandwich zip bag (18x17cm) flatten 250g unsalted good quality pure butter with a rolling pin.

Refrigerate.

Once the dough has risen, flatten it out by hand to a rectangle shape, and fold in the two sides to the middle, half line, then fold unfolded top side to the middle, then the bottom unfolded side over the top.

Refrigerate overnight. (~8hrs)

Remove both the butter from the fridge, and let it rest on the bench for about 20minutes till the butter slightly softens, but still remains firm by finger touch.

Remove the dough from the fridge when the butter is softened.

Roll out the dough into a 18x38cm slab size.

Place the butter slab on the rolled out dough to the bottom half.

Fold the other (top) half on the top of it.

Turn the dough 1/4, and tape it gently with a rolling pin.

Roll from the center out to a 20x60cm rectangle shape.

Sweep away any excess flour, and fold one end 3/4 way to the middle, then fold the other (shorter) end in.

Flatten it a bit with a rolling pin, then fold left to right like a book. This is called a double turn.

Roll the dough out again to a 20x60 size.

Fold the right half to the middle center, then fold the left half over the top of the right part. This is called a simple turn.

Roll it out slightly (20x40cm approx), wrap it in clear wrap.

Put the dough on a (baking) tray and refrigerate for 1 hour.

Make the egg-wash by mixing 2 whole eggs with a pinch of salt.

Take the dough out of the fridge, cut the dough into two pieces.

Make sure the croissant dough remains cold while you working with it.

(refrigerate the other half while working with the first half)

Roll out the half dough to a 23x46cm rectangle shape. (3mm thick)

With a sharp big knife cut the croissant triangles (6).

Roll them up from he wide part to the narrow .

Do the same with the second half of the dough.

Place the shaped croissants to a baking tray covered with baking paper.

Brush each croissants with the egg-wash.

Now you can refrigerate the unbaked croissants up to 12 hours if you wish.

If continuing, proof the croissants on room temperature for 2 - 2 1/2 hours.

Brush the croissants again with egg-wash just before baking.

Preheat oven to 200c, and bake croissants for 20-25 minutes.

Great for breakfast with coffee, or just simply anytime…