Posted by Isabel on Oct 24th 2022
Traditional French Croissant and Chocolate croissants
For the croissant dough:
½ C (125g) milk1 Tbsp (10g) dry baker's yeast4 C (500g) Flour¼ C (50g) sugar1 ½ tsp (10g) salt½ C (125g) waterFor the butter square:2 sticks (250g) butter at room temperature
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