Makes approximately 10 to 12 croissantsTemps total : 2 h 30
Preparation time: 30 min
Repos : 1 h 30
Cooking time: 20 min
Ingredients500 g of flour
1 egg
10g of dried baker’s yeast (or 20g of fresh yeast)
80 g de sucre
1 sachet of vanilla sugar
250 ml of lukewarm milk
60g of melted butter
1 pinch of salt
100g of softened butter for the puff pastry
1 egg yolk (for glazing)
