🥐 Croissant Profesional | Lo que no te dijeron. 👀

How to make Croissant in a professional way. I will tell you all the secrets so that you can eat a fluffy and perfect Croissant made with your own hand. Croissant Bakery Formula: INGREDIENTS FINAL DOUGH: Bakery flour 899 100% Cold water 360 40% Cold milk 90 10% Instant yeast 13 1.5% Salt 18 2% Sugar 126 14% Egg 45 5% Butter 45 5% Margarine for lamination 405 45% A double turn and a simple one. Do not hesitate to ask me any question you want, and I will gladly answer you. 👇 You can download the bakery formula by clicking below https://bit.ly/FormulaPanaderaCroissant ___________________________________________ Subscribe by clicking this link: 👉 https://bit.ly/suscribecarameloscake ___________________________________________ If you want to support us you can do it in Paypal: 👉 [email protected] ___________________________________________ Follow us on Instagram: 👉   / carameloscake2019