Ingredients (for 8 croissants):
- 250 g flour (T45 or T55)
- 30 g sugar
- 5 g salt
- 10 g fresh baker's yeast (or 4 g dry yeast)
- 100 ml warm milk
- 50 ml warm water
- 25 g softened butter (in the dough)
- 125 g cold butter (for kneading)
Preparation:
Mix the yeast with the warm milk and water in a bowl.
Place the flour, sugar and salt in a large bowl (or in a food processor).
Add the yeast + liquid mixture and the softened butter.
Knead for 8 to 10 minutes until the dough is soft and smooth.
Form into a ball, cover and leave to rest for 1 hour (the dough should swell slightly).
Place the cold butter between two sheets of baking paper.
Flatten into a square about 15 cm square.
Set aside in the fridge.
Roll out the dough into a rectangle twice the size of the butter square.
Place the butter in the center and fold the dough over like an envelope.
Roll out into a long rectangle, then fold into thirds like a letter.
Refrigerate for 20 min.
Repeat the operation (roll out + fold into thirds + rest) twice more.
Heat the waffle iron for a few minutes and oil the sides.
Place two croissants in the waffle iron and cook for 5 to 10 minutes, depending on the desired degree of browning.
Remove the croissants when cooked and leave to cool.
Gourmet ideas for toppings :
- Nutella + speculoos slivers: an irresistible combination of crunch and melt-in-the-mouth goodness.
- Fresh strawberries + chantilly: for a light, fruity version.
- Peanut butter + raspberry jam: a nod to the famous PB&J.
- Lightly sweetened mascarpone + dusted cocoa powder. Tiramisu-style, for fans of Italian sweetness.
- Maple syrup + crushed toasted pecans. For a crunchy, comforting topping.
- Scoop of vanilla or pistachio ice cream + hot chocolate sauce that melts on top. An absolutely irresistible frozen version.
