Watch our video and let our chef Hanna guide you through the basic steps for baking the most delicious, buttery, and flakiest croissants your fingers have touched.
04Day 2: Take the dough out of the fridge and turn it onto a lightly floured work surface. Roll it to a. 12x12-in (30x30-cm) rectangle with a rolling pin. Make sure that the dough is rolled out to an even thickness. Now take the cooled butter out of the fridge, remove the baking paper and place it in the center of the dough at a 45° angle (from your perspective it should be positioned like a diamond).
05Now, fold the edges of the dough over, one at a time to cover the butter completely. Press down to seal the edges. Lightly flour your rolling pin and carefully roll out the dough. Roll it out back and forth into order to get a long sheet. Now fold the dough like a letter. Turn the open side towards yourself and carefully roll out the dough again. Fold the dough over into thirds. (watch the video to master the technique). Wrap it in cling film and let rest for approx. 30 min in the fridge. Then repeat the process and let it rest for another 30 mins. in the fridge.
06Now roll out the dough, one last time, and use a pizza roller to cut triangles to finally form the croissants. In the short side of the triangle, make a 0.5-in. (1-cm) long cut in the middle. Pull the two corners of the short side slightly apart and then roll up the dough towards the top. Repeat for remaining pieces. Place the croissants in an airtight container, making sure that there is enough space between each. Close with the lid and leave to rest overnight in the fridge.
07Day 3: Take the croissants out of the fridge in the morning and place them on a baking sheet lined with parchment paper (max. 6 per sheet).L eave to rise for 1 hr. at room temperature. Preheat the oven to 200°C/400°F top/bottom heat.
08The croissants should have risen in volume. Now whisk the egg with milk and brush the croissants generously with it. Transfer to the oven and bake for approx. 10 mins. (if they get too dark, lower the temperature after 7 min. to 180°C/360°F). Serve with jam or dip straight into your coffee. Enjoy!