Pierre Herme's croissants
Chocolate dust
Chocolate dust
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Ingredients

  • Croissants
  • 100 ml whole milk warmed to 68F/20C
  • 500 gr flour
  • 12 gr salt
  • 75 gr fine sugar
  • 35 gr very soft unsalted butter
  • 15 gr dry whole milk powder
  • 145 ml still mineral water warmed to 68F/20C (I used regular tap water)
  • 325 gr cold unsalted butter (do not use margarine)
  •  
  • Glaze
  • 2 whole eggs
  • pinch of fine salt

Instructions

Comments

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