Summary

Ingredients

• 500 g flour, type 405
• 500 g suar
• 250 g butter
• 3 egg (s)
• 2 packs vanilla sugar
• 1 pinch (s) salt

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Instructions

1. Mix the butter, sugar and eggs until creamy. Gradually add the flour. Dilute with lukewarm water. The dough must flow well from the spoon. Let the dough rest for 2 hours before baking so that the flour can swell.
2. Bake in the croissant iron.