Recipe Classic French Croissants

Preparation

1. The dough:
   
   
2. Put the flour in a bowl and make a well; crumble the yeast in. Add sugar and salt (the salt should not directly touch the yeast). Add the warm milk and eggs. Note: think about not adding all of the milk immediately and instead adjust the exact final amount to the absorption of the flour (which depends on the quality of the flour). Knead to obtain a smooth and homogeneous dough. (This is even easier if you have a stand mixer Mold into a ball and let stand for 1 hour in a warm place. When the dough has doubled in size, knead again and then refrigerate for 30 minutes.
   
   
3. Butter the dough: spread the dough on a floured surface with a floured rolling pin. The butter should have roughly the same consistency as the dough: place it in the middle of the dough and spread it, avoiding putting it on the edges of the dough Fold the dough over the butter to cover it and seal the edges with slightly damp fingers
   
   
4. Lamination: roll out the dough, being careful not to let the butter escape out the sides, and form a long rectangle large enough to be able to be folded in 4: fold the 2 ends toward the center, then refold in 2 Turn the dough to have the fold on the right and roll it out again into a large rectangle, start the process over and let sit in refrigerator for 30 minutes to firm as the butter tends to melt. Also do not hesitate to put the dough in the refrigerator during the folding if you feel it is too soft (this also depends on the time...)
   
   
5. Roll out the dough evenly to make a rectangle about 16 x 20 inch (40 x 50 cm) to be cut into 2 strips about 8 x 20 inch (20 cm x 50 cm) Make triangles of about 4 x 8 in (20 x 10 cm) Roll each triangle from the bottom to the tip (Make small croissants with borders so as not to waste ...) Prepare 2 baking sheets either buttered or covered with parchment paper. Put the croissants on the sheets (about 9 per plate) spacing them out a little
   
6. Let rise about 1 hour before brushing with egg yolk diluted in a little water
   
   
7. Bake for 10-15 minutes at 415°F (210°C), keeping an eye on the coloring