Croissants

Day 1. In a mixer with the dough hook, combine flour, sugar, salt and yeast. Add the cold milk, the water and the softened butter. Mix 3 minutes on low, then 5 on medium, until smooth but not fully developed.

Shape into a rectangle of about 20 × 15 cm, wrap tightly and refrigerate 12–24 hours.

Put the cold butter between two sheets of parchment. Beat it with a rolling pin to soften it a little, and work it into a 15 × 15 cm square. It should be pliable but still cold. Refrigerate until you need it.

Day 2. Take the détrempe out and rest it 10 minutes. Roll it into a 40 × 20 cm rectangle.

Put the butter block in the centre and fold both sides of dough over it like a letter, sealing the edges completely. That is the lock-in.

First turn. Roll to 60 × 20 cm and fold in thirds. Wrap, refrigerate 30 minutes.

Second turn. Rotate 90°, roll to 60 × 20 cm again, fold in thirds. Wrap, refrigerate 30 minutes.

Third turn. Repeat once more. Wrap and refrigerate at least 2 hours, or overnight.

Roll the dough into a large rectangle, 50 × 35 cm, about 4 mm thick. Trim the edges straight.

Cut triangles with a 10 cm base and make a small notch at the base of each one.

Stretch each triangle gently, roll from base to tip, and set them on lined trays with the tip underneath. Curve them into crescents.

Cover with film and proof at room temperature (24 °C) for 2–3 hours, until puffy and visibly wobbly. They should have grown a lot.

Preheat the oven to 200 °C, with convection if you have it.

Brush gently with the egg beaten with the milk. Don’t let it drip onto the tray: it glues the layers down and stops them rising.

Bake 15–18 minutes, until deep golden and the layers are clearly visible and crisp. Cool on a rack 10 minutes. Best eaten warm, the same day.