There are many croissant recipes but I prefer this becaue it proves faster and it calls for a fewer ingredients. The folding part is 3 times single fold (if you’re unfamiliar with the rules of folding pastry, you can refer to this site: http://www.elclubdelpan.com/en/bread-encyclopedia/single-fold-or-tri-fold-method.
I do however, make a book fold to my dough just to get that extra layers. You can always experiment with the folding part to see the result you’ll get.
Ingredients: Flour 500g Sugar 50g Salt 12g Yeast 20 Water 300g Butter for folding 300g OR 250g margarine
Mix the dry ingredient…