Bolster your croissant confidence and make the viennoiseries of your dreams!
Author La Cuisine Paris
For the dough (détrempe)
5gramsfine sea salt
1packetfresh yeast cake(or 5 grams of instant yeast)
For the butter package
125gramsunsalted European butter
For the egg wash
For the sugar syrup
Dough scraps can be brushed with a little cinnamon and brown sugar, rolled up, and baked as mini cinnamon rolls.Having a spray water bottle handy to create steam in the oven helps to keep the moisture locked in.And, if you find yourself in Paris, I implore you to take a class (or two!) at La Cuisine Paris. It was the highlight of my European vacation, and they offer incredible classes on a variety of topics. They also have a very helpful croissant cheat sheet on their blog!