Mix the dough

• Combine the all-purpose flour, bread flour, softened butter, cold water, ice cubes, honey and charcoal powder in the bowl of a stand mixer.
• Mix on low speed for 5 minutes, then on speed 2 until the dough reaches a final temperature of 24 °C.

Chill the dough

• Shape the dough into a flat rectangle, wrap it and refrigerate until cold and relaxed.

Prepare the butter block

• Pound the cold butter between two sheets into an even rectangle.
• Keep it chilled until firm but still pliable.

Laminate

• Enclose the butter block in the dough.
• Roll out and perform a double turn, then a single turn, chilling the dough between each turn.

Shape the croissants

• Roll the dough to an even thickness and cut long triangles.
• Roll each triangle up from the base to form the croissant shape.

Proof

• Place the shaped croissants on a baking tray and let them proof at warm room temperature until puffy and jiggly.

Bake

• Bake the croissants in a preheated oven at 180 °C until deep golden and crisp.