Crèmes Très Souffles

Melt the sugar and crushed yeast in a saucepan of hot water. Mix in the flour until a sticky dough forms. Leave for ten minutes.

2. In a mixing bowl, combine the sugar, butter, egg, and egg white. Use the remaining flour and yeast paste. Roll out the dough by hand.

Leave the dough to rest for at least an hour.

Fourth, make a rectangle with the dough by rolling it out. Slice it into five or six equal pieces, and then brush some room-temperature butter over each.

5. Reroll into a rectangle after layering the strips.

Roll croissants and cut into triangles, following the video’s instructions. 6. After 30 minutes, or until doubled, set aside in a warm place.

7. Bake for 20 minutes at 180C/350F after brushing with egg wash.

8. Savor those very tender croissants.