Learn how to make croissants (and pain au chocolat!) It should be flaky, with as many rich buttery layers as possible, this beautiful pastry defying gravity itself.
1/3 c granulated sugar
3 Tbsp unsalted butter ( softened )
2-1/4 tsp instant yeast
1-1/2 tsp salt
1 c whole milk
1/4 c water ( at room temperature )
1-1/4 c (2-1/2 sticks) unsalted butter ( softened - for laminating )
1 large egg, plus a few drops of water ( for egg wash )
This No Fail Pie Crust is made with cold water so it makes the most tender and flaky crust ever! You cannot fail with this recipe!