Ingredients:

  • 500g All-Purpose Flour
  • 10g Fine Sea Salt
  • 50g Granulated Sugar
  • 10g Instant Yeast
  • 300ml Whole Milk (4°C)
  • 50g Unsalted Butter, softened
  • 250g High-Fat European Style Butter, chilled
  • 1 Large Egg Yolk
  • 1 tbsp Heavy Cream
  • 1 pinch salt

Instructions:

  1. Combine flour, salt, sugar, and yeast in a stand mixer. Gradually add cold milk and softened butter, mixing on low for 5 minutes until dough is smooth and passes the windowpane test. Flatten into a disk, wrap, and chill for at least 1 hour.
  2. Create the beurrage by rolling 250g chilled butter between parchment into a 15cm square. Roll the dough into a 30cm square. Place the butter block diagonally on the dough, fold corners to envelope, and seal.
  3. Perform three 'letter folds' (folding dough in thirds), rolling the dough into a long rectangle each time. Chill for 30 minutes between each turn to maintain lamination temperature.
  4. Roll the final dough to 4mm thickness. Use a pizza cutter to cut triangles (10cm base x 25cm height). Roll tightly from the base to the tip and shape into crescents.
  5. Brush with an egg wash made of egg yolk, heavy cream, and a pinch of salt. Bake at 200°C (390°F) for 20 minutes until mahogany-colored and flaky.