Viennoiserie

Instructions

1. Mix the flour, salt and sugar, crumble the yeast into the lukewarm milk and add it with the softened butter.
2. Knead for 10 minutes until you have a smooth, elastic dough, then leave it to rest for 1 hour, covered.
3. Flatten the laminating butter between two sheets of baking paper into a 15 cm square and keep it chilled.
4. Roll the dough into a rectangle, place the butter in the centre and fold the dough over it to fully enclose it.
5. Roll out lengthways, fold in three (a single turn), wrap and rest for 30 minutes in the fridge; repeat two or three turns, resting between each.
6. Roll the dough out to 4 mm, cut triangles for croissants or rectangles for pains au chocolat, then roll them up.
7. Place on a tray and let prove for 1 h 30 at room temperature until doubled in size.
8. Brush with beaten egg and bake at 190 °C for 15 to 20 minutes, until a nice golden colour.