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Photo by Viana Boenzli

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.

4 c all-purpose flour ( sifted )
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 )
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Nutritions

Calories
629

Sodium
222mg
9% DV

Fat
33g
51% DV

Protein
10g
21% DV

Carbs
66g
22% DV

Fiber
3g
14% DV
foodmeanderings.com

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!

Easy cold water pie pastry!
www.mamagourmand.com
8
How to make the best, flaky Gluten Free Pie Crust with a food processor or by hand that is easy to roll out. Learn tips, hacks, and step-by-step directions.

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