I was very nervous about this recipe. There is a lot of different methods how to make this pastry, but when gluten free diet is involved then is not that easy to get the original croissant. One ingredient that every recipe for this dish include is time. If you want to get the right dough you will have to be patient. I was making these croissants for two days. At the beginning I was skeptical but trust me, this recipe requires time. The result was taste that is totally different from all other pastry I have ever made. 

This recipe consists of three phases. First one is getting the dough. That means mix all the ingredients:

150ml milk DSC_0320 (1)
150ml water
1 tsp yeast
1 tbs sugar
1 tsp salt
50g butter
500g Schar Mix B flour

make the dough and leave it in a fridge overnight.

The second step is rolling and folding. In this phase keep in mind that butter (250g) has to be cold. That means that the dough has to be cold too. If it started to melt, put the dough in a fridge for about 30 minutes, then continue with rolling.

When you get around 27 layers, leave the dough in a fridge for a few hours, or over a day.

Last but not least phase is to roll the dough, cut it and shape it. You can fill it with a jam, chocolate or cream cheese, but you can also leave it empty.

At the end combine the egg yolk with a teaspoon of water and brush each croissant. Bake it for 30 minutes at 230ºC.

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