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Hey ^ _ ^
After so long, here I am! I came back with a recipe strepitosaaaaaaaaaaaaaaa:)
I spent years wondering if I could make good croissants, such as those of the bar. Too much butter? And the pasta? How it works? And if they are not good? And if you do not know? Butto everything?
And so I informed, I read dozens of recipes and in the end, I decided to try.
The result?
Unfortunately I have great pictures, because they disappeared in an instant, but at least give an idea:)
need a lot of good will, time e..:

250 grams of flour Manitoba
250 grams of flour 00
75 g sugar 75 g butter

5 grams of salt
2 small eggs
zest. lemon and orange
115 ml of water
18 g of yeast

200 grams of butter (for browsing)

Dissolve yeast in water and add it to 2 / 3 of the flour. Knead. Add one egg at a time. Add more flour, leaving 2 tablespoons sugar by then.
Working for about 10 minutes. Take up the mixture and add salt, butter, lemon and orange peels and the remaining flour. Mix well and cover with plastic wrap and leave in refrigerator for 8 hours.
to the folds and the shape of croissants, I report to the site from which I got the recipe, will definitely be more clear:)
http://aniceecannella.blogspot.com/2009/02/il-croissant francese.html-
Once trained, I have them stored in the freezer.
We hunt the night before and the morning after they are brushed with milk, are baked at 220 degrees for 5-6 minutes or 180 ° for 8-9 minutes.

They're great!
butter and then almost does not feel are fragrant e.. Try them, it's worth it!

And voila ...