Yeast-based flaky dough (for croissants) (Slideshow version)
Stage 1/30 : 2 hours
Put into a jug: 110 ml water, 100 ml whole milk and 50 g egg. Refrigerate overnight, or for at least 2 hours.We need to do this (as for all viennoiserie doughs) because we need to work with very cold ingredients.