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Magic Croissants
Ultra‑flaky croissants made with a 5‑layer butter lamination technique. The method is foolproof, ideal for breakfast or snack, and even kids can help. The dough rests twice, then the croissants are egg‑washed before baking at 190 °C.
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Critical Success Points
- • Rehydrate the yeast properly
- • Knead until the dough pulls away from the bowl
- • Layer the butter without melting it
- • Observe the proofing times at the proper temperature
- • Egg wash without touching the inner layers
- • Bake at 190 °C until perfect golden color
Safety Warnings
- • Handle the hot oven (190 °C).
- • Be careful with the sharp knife when cutting the triangles.
- • Soft butter can be slippery: keep hands dry.
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