Here’s what you’ll need to prepare your croissant. Keep in mind that there are two different sets of ingredients. Ingredients for preferment: 145ml milk 15g instant yeast 175g strong flour 20g sugar 5g salt Ingredients for dough: 20g yeast 417ml milk 15g butter 800g strong flour 70g sugar 20g salt Ingredients for lamination: 620g butter sheet

For the preferment, place the flour, sugar and salt in the bowl of an electric mixer fitted with dough hook. Warm the milk, add the yeast, and stir. Turn the machine on low and pour the warm milk mixture in slowly. Work together to form a smooth elastic dough. Wrap in cling film and refrigerate. Rest overnight.

To make the dough, place the preferment, flour, sugar and salt in the bowl of the electric mixer fitted with dough hook. Warm the milk with the butter, add the yeast, and stir. Turn machine on to a slow speed and pour the warm milk mixture over the dry ingredients, allowing the mixture to knead until smooth, for approximately fifteen minutes. Rest the dough overnight wrapped in cling film.

Now it’s time to laminate. Remove your Pepe Saya butter sheet from the fridge to take the chill off, roll the dough out into a rectangle approximately 1cm thick, and double the length of your butter sheet. Place the butter on the dough and seal it completely with the dough by folding it neatly over and concealing completely.

Roll the dough-encased butter out in one direction, evenly, to create a longer rectangle, again approximately 1cm thick. Fold the dough into thirds as you would a letter. Rest the dough again for 30 minutes in the fridge. Roll the dough-encased butter out in one direction, evenly, to create a longer rectangle, again approximately 1cm thick.

Remove the dough from the fridge and repeat the rolling and folding process two more times, but each time you roll the dough, rotate 90 degrees so you are rolling in a different direction. After the final rest, remove the dough from the fridge and roll your dough 70cm by 20cm by 0.6cm thick.

Preheat oven to 190c. Having the oven on ahead of time will also assist in some nice proving spots. Cut the dough into triangles and roll from the wide end to the point to create a log that is fat in the middle.

Transfer the croissants to a tray, cover with a cloth, and allow them to prove in your warm place until they doubled in size. Brush lightly with an egg wash and bake for 15-20 minutes or until golden, flaky and cooked throughout.

The end product, with the most delicious butter: Pepe Saya! The last step? Enjoy!