Make the dough

• In a bowl, mix the flour, milk and water mix, egg, sugar and instant yeast until the dough comes together.
• Add the butter and salt and knead very well until smooth and elastic.
• Cover and refrigerate.

Laminate the dough

• Roll the unsalted butter into a soft square, pliable but not melted.
• Enclose the butter in the dough and make a double fold, then roll and make a simple fold.
• Rest in the fridge.

Shape the croissants

• Roll the dough into a large rectangle and cut into 3 logs.
• Divide each log to get 6 triangles.
• Roll the triangles, not too tight, then cover and proof until puffy and jiggly.

Glaze and bake

• Brush the croissants with the egg yolk mixed with a little milk.
• Bake at 400°F for 4 minutes, then reduce the heat to 356°F and bake until deeply golden. Do not open the oven while baking.