Caramel Croissants

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Tip: For easier cleanup, use a silicone mat.

2. 2

   In a large mixing bowl, combine flour, salt, and sugar.

   Tip: Use a whisk or a stand mixer to mix until well combined.

3. 3

   Add softened butter and mix until the dough resembles coarse breadcrumbs.

   Tip: Use a pastry blender or your fingers to work the butter into the flour mixture.

4. 4

   Gradually pour in milk while mixing until a shaggy dough forms.

   Tip: Don't overmix, or the dough will become tough.

5. 5

   Knead the dough for 5-7 minutes until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for easier kneading.

6. 6

   Roll out the dough to a thickness of about 3mm (1/8 inch).

   Tip: Use a pasta machine or a rolling pin to achieve the desired thickness.

7. 7

   Cut the dough into triangles and roll each one into a croissant shape.

   Tip: Use a sharp knife or a pastry cutter to create the signature croissant shape.

8. 8

   Place the croissants on the prepared baking sheet, leaving about 1cm of space between each one.

   Tip: Brush the tops with a little bit of egg wash for a golden glaze.

9. 9

   Bake for 15-20 minutes or until golden brown.

   Tip: Use a thermometer to ensure the internal temperature reaches 190°C (375°F).

10. 10

    While the croissants are baking, prepare the caramel sauce by melting the brown sugar, heavy cream, and butter in a saucepan over low heat.

    Tip: Whisk constantly until the sauce is smooth and caramelized.

11. 11

    Remove the croissants from the oven and let them cool for 5 minutes.

    Tip: Drizzle the warm caramel sauce over the still-warm croissants.

12. 12

    Dust the croissants with confectioners' sugar and sprinkle with flaked sea salt.

    Tip: Optional: add a pinch of fleur de sel for extra flavor.