Croissants
* Ingredients Recipe for 2 baking sheets (about 18 croissants) °500g T45 flour °20 g fresh baker’s yeast (cube) or 10 g dry yeast °60g of sugar °10g of salt °200ml milk °2 eggs (not mandatory to give a little brioche side) + 1 to brown °200 g unsalted butter (if possible Charentes Poitou AOP)… Croissants







