Preparation time: 15 min
Cooking time: 15 min
Rest time: 3 h 10 min
Total: 30 min
INGREDIENTS
For twenty croissants:
500 g flour.
300 ml of milk.
50 gr of sugar.
15 g of fresh yeast.
12 g of salt.
190 g of cold butter for puff pastry.
1 egg yolk beaten with a little milk to brown.
ENJOY !! :D