Ingredients
500g flour; 6g fine salt; 100g sugar; 80g butter; 3 eggs; 80g whole milk; 60g Brewer’s yeast;
For the dough
300g butter; 125g flour
For the garnish
1 egg for brushing; fine grain sugar; forest fruits preserve
Preparation
Mix the flour with the sugar, creamed butter, eggs, brewer’s yeast and whole milk, add salt and mix well until the mixture is elastic and smooth.
Let the dough rest in the fridge for 30 minutes. In the meantime, prepare the second dough by mixing the butter with the flour, shape and then leave to rest for 30 minutes.
Take the first mixture out of the fridge, roll out and enclose the second dough within, then fold 2 times three, and then 2 times in four.
Between each fold, let it rest in the fridge for 30 minutes.
Roll out the dough and cut it into triangles, then shape it into the classic croissant shape. Brush with the egg and sprinkle with the fine grain sugar.
Leave to rise and cook at 170° for 15 minutes.
Fill and accomapny with the fruits of the forest preserve.
High
