Perfectly Flakey Classic and Almond Croissants | Discover the French Bakery Recipe to keep forever
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For the best results, please follow the recipe (video) with no substitution, unless specified. Metric measurements are accurate. I use European butter (82%) in my recipes.
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xo VUSS
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190 C (360 F) 25 minutes
500 g (3 1/3 c) flour (I used all purpose)
50 g (1/4c) sugar
1 tsp salt
12 g (3 1/2 tsp) active.yeast, dry
250 g (1 c) water, warm (40-42 C / 104-107 F)
100 g (3.5 oz) butter, soft
250 g (8.8 oz) butter, soft
Almonds (optional)
Powdered sugar (optional)
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