@chefjamessharman: Croissants with a legend @Chef_Haim_Cohen. Recipe below: -370g milk -100g ice -50g whole egg -50g fresh yeast (15g if dried) -120g sugar -1kg AP flour
Mix for 3 minutes low speed
 -70g butter
Add & Mix for 12 minutes low speed 
 -25g salt
Mix for 1 minute low speed

Rest dough for 30 mins (keeping cool)

Roll 500g cold butter into the dough, folding the way we have - doesn’t need to be complicated, just make sure:

1. It’s reasonably even (you can slice a block of butter if you don’t have big sheets like this at home)
2. Always keep everything cool, it’s fine to stop and put it all in the fridge for a few mins while you work on it. Rolling pin is also fine to use. 
3. Your dough should be around 5mm thick by the time they’re ready to be rolled up into croissants. 

Prove until 2.5x original size - for time ref, these were proven at room temperature through the night (watched Saving Private Ryan twice while waiting)

Brush with egg yolk 

Bake 180c - 20 mins full fan

#asmr #chef #haimcohen #croissant #baking

Wikipedia :

Fun fact, the earliest known recipe for the present-day croissant appeared in 1905, although the name croissant appeared among the "fantasy or luxury breads" in 1853

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