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Ingredients
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Croissants
Brioche
Madeleines
Method
Croissants
- 1
Prepare the Dough
In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy. In a large bowl, mix flour and salt. Add yeast mixture and knead until a smooth dough forms. Let rise for 1 hour.
- 2
Laminate the Dough
Roll out the dough into a rectangle. Place chilled butter in the center, fold the dough over, and roll out. Fold again for a total of three folds, refrigerating between each fold.
- 3
Shape and Bake
Cut into triangles, roll into croissants, and let rise for an additional hour. Brush with egg wash and bake at 400°F (200°C) for 15-20 minutes until golden brown.
Brioche
- 4
- 5
Shape and Proof
Shape dough into a loaf or rolls. Place in greased pan and let rise for an additional hour.
- 6
Bake
Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
Madeleines
- 7
Prepare the Batter
Melt butter and let cool. Whisk together eggs and sugar until pale. Add vanilla, then mix in melted butter and flour mixed with baking powder.
- 8
Bake
Preheat oven to 375°F (190°C). Grease madeleine molds. Fill molds with batter and bake for 10-12 minutes until edges are golden and spring back when touched.
