Croffle Recipe

Sure! Here is a recipe for croissants by Chef Dominique Ansel, chef of the famous Cronut
and owner of Dominique Ansel Bakery. He says that making croissants is a labor of love
and dedication—a lifelong baking project. This humble French pastry is all about
mastering time-intensive techniques to produce perfect results. But don’t be intimidated
by this task: rather, with Chef Dominique’s guidance, you will learn how to make French
croissants, hone your skills with each subsequent batch you create, and spot the
difference between a good croissant and an exceptional one 1.

Here are the ingredients you will need:

 12 grams - Dry Instant Yeast (preferably SAF Gold Label)

 203 grams - Cold Water (cold)
 560 grams - All-Purpose Bread Flour (plus more as needed for dusting)
 29 grams - Vermont (or high-fat “European-style” preferably 83 to 84 percent
butter fat, unsalted butter, softened)
 72 grams - Granulated Sugar
 29 grams (1 each)s - Large Egg
 15 grams - Heavy Cream
 12 grams - Kosher Salt
 68 grams - Levain (prepared, https://www.masterclass.com/articles/how-to-make-
levain-starter-with-chef-dominique-ansel)
 Needed Nonstick Cooking Spray
 284 grams - Vermont Unsalted Butter (or high-fat European-style, softened, 83 to
84 percent butter fat)
 2 - Eggs (1 pinch of salt, and a dash of milk, beaten together)
 Stand Mixer (with dough hook attachment)
 Plastic Wrap
 Parchment Paper
 Ruler
 Pan
 Bench Scraper (or large offset spatula)
 Pastry Brush
 Whisk
 Large Rubber Spatula

Here is the link to the recipe which includes detailed step-by-step instructions with
pictures1. I hope this helps!