Good morning ! This week it’s my two-tone croissant recipe that I’m sharing with you!
This is the recipe that I have been asked for the most, I hope that it will satisfy you and that you will succeed! Do not hesitate to send me photos of your creations, I will discover them with great joy! 🙂
For approximately 16 pieces of pastries
Tempera:
500g flour
225g milk
10g salt
70g sugar
20g yeast
50g diced butter
250g AOP Poitou Charente creamed butter
Knead all the ingredients except the butter with the hook for 7 minutes at first speed, and 5 minutes at second speed until the dough comes apart.
You should obtain a smooth and homogeneous dough.
Colored tempera:
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