Basic Mass for Croissants

Name: Basic Mass for Croissants
Yield: 1
Ingredients: 2 eggs; 1 cup (about 120g) of butter, softened; 1 cup (about 120g) of all-purpose flour; 4 soup spoons of water; 2 soup spoons of active dry yeast; 1 pinch of salt

1
2 eggs
2
1 cup (about 120g) of butter, softened
3
1 cup (about 120g) of all-purpose flour
4
4 soup spoons of water
5
2 soup spoons of active dry yeast
6
1 pinch of salt

Ingredients

1
2 eggs
2
1 cup (about 120g) of butter, softened
3
1 cup (about 120g) of all-purpose flour
4
4 soup spoons of water
5
2 soup spoons of active dry yeast
6
1 pinch of salt

Directions

1
Beat the yolks with the butter until light and fluffy
2
Add the water alternately with the flour, puffed
3
Set aside
4
Beat the whites until stiff peaks form with a pinch of salt
5
Add the yeast and mix gently
6
Fold in the whites into the dough with low-to-high movements
7
Pour into a greased and floured baking dish, also lined with parchment paper and greased
8
Bake in a medium preheated oven
9
See below for step-by-step instructions to make your croissants.