Croiffle

Knead all ingredients together, except the Croissant Butter, for around 8 minutes.

Place the dough into a container and let it rest at ambient temperature, for 1 hour.

Store in the refrigerator.

Next day: laminate the dough and fold in the Millefeuille Butter.

Tour the butter for 2 x 4 folds and 1 x 3 folds.

Let the laminated dough set over night.

Stretch the croissant dough at 7 mm and shape the croissants.

Let them proof before baking.

Caramelize the sugar.

When nice golden brown add the boiling Stand & Overrun, followed by the white chocolate, Crème Butter and salt.

Mix together and whip for decoration.