The secret of an excellent croissant

Michel Lyczak was the 2014 winner of the "best butter croissant" award.

• He states that an excellent croissant depends on the quality of the ingredients: sugar, salt, high-protein flour, eggs, fresh, cold milk, and butter.
• The butter is a variety from the southwestern region of Poitou-Charentes, carefully washed in spring water before folding it by hand into the pastry dough.
• After flattening and folding the dough, it is cut into triangles by hand, then refrigerated for 12 hours to ferment. Without this step, you won't get the layers and will end up with bread.