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Croissants pur beurre bicolores Ingrédients Pour la détrempe : 8 g de levure de boulanger fraîche 250 g de farine T55 55 g de beurre doux 15 cl d’eau 8 g de sel Pour le tourage : 260 g de beurre doux 🇬🇧 All-Butter Two-Tone Croissants Ingredients For the dough: 8 g fresh baker’s yeast 250 g T55 flour 55 g unsalted butter 150 ml water 8 g salt For the lamination: 260 g unsalted butter
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