Ingredients

1. 300g Les Moulins farine blanche or Multi-Usages Blédor
2. 150ml Water
3. 30g Sugar
4. 3g Baker yeast (instantaneous)
5. 7g Salt
6. 125g Margarine for Pastry

Preparation

For leavened puff pastry

1. Weigh all ingredients separately.
2. Kneading: 3 minutes at first speed and 6 minutes at second speed until smooth.
3. Flatten the dough slightly and freeze for 45 minutes.
4. Roll and fold with margarine* or butter.
5. Apply 2 double turns or 3 single turns.
6. Fermentation: 90 to 120 minutes.
7. Roll the dough to obtain to 3mm thick, to be cut into triangles.
8. Manually roll the obtained dough from the base of each triangle to the top, taking care not to compress the dough.
9. Place the formed croissants on a greased baking tray and let them rest for an hour and a half.
10. Cover the croissants with the beaten egg.
11. After half an hour, bake them for 15 to 20 minutes in a preheated oven (210^oC)