1 egg yolk to glaze the croissants
For 500 g of croissant dough
205g flour
8 cl of milk
5 g of baker’s yeast
30 g caster sugar
10 g fine salt
125g butter at room temperature


  1. Prepare the croissant dough: in a bowl, dissolve the yeast with a little milk.
  2. In another bowl, dissolve the sugar and salt in the rest of the milk.
  3. Pour the milk-sugar-salt mixture with the flour into a bowl, then add the yeast. Work the dough by hand. Stop as soon as it is homogeneous. If it’s too firm, add a little water.
  4. Cover the bowl with cling film and let the dough double in volume for 2 hours in a warm place.
  5. When the dough has doubled in volume, crush it with your fist to drive out the carbon dioxide produced by the fermentation. It then resumes its initial volume.
  6. With a knife, incise the dough by making a cross and separate each quarter like petals. Flatten each “petal” with a rolling pin to a thickness of about 2 cm, leaving a small thicker bulge in the center.
  7. Place the softened butter in the center of the square. Fold each corner of the dough over the butter to obtain a square-shaped “dough”.
  8. Then the “turning” stage begins: gently roll out the dough with a rolling pin into a rectangle three times as long as it is wide. The angles must be straight. Fold the dough in three, as if to form a rectangular envelope: you have given the first “turn”. Turn the dough 90°, roll it out again into a rectangle the same size as the previous one, and fold it in three as for the first time: you have just completed the second round.
  9. Cover the dough with cling film and let it rest for 1 hour in the refrigerator.
  10. Restart the rolling for the last two rounds and put the dough back to rest for 1 hour in the refrigerator.
  11. Roll out the croissant dough to a thickness of 6 mm. Cut triangles of about 14 cm x 16 cm. Roll each triangle on itself from the base (14 cm wide) to the top.
  12. Place the croissants on a baking sheet lined with parchment paper. Dilute the egg yolk with a little water and brush the croissants with a brush. Let them sit for 1 hour: they will double in size.
  13. Preheat the oven to 180°C (therm. 6).
  14. Brown the croissants again and bake them. Bake them for 20 minutes.
  • Trick:
    At each round, mark the top of the dough with a finger pressure to remember the number of turns made. Reserve the dough in the refrigerator for at least 4 hours.