Classic croissants

Add the pastry flour, bread flour, kosher salt, sugar, instant yeast, room temperature butter and warmed whole milk to a bowl.

Mix with the dough hook just until it is a homogenous dough.

Put it in a lightly greased bowl and proof about two hours.

Butter block: dust the workstation, the butter and the rolling pin with flour and beat the butter, turning it 90 degrees so it is agitated in both directions, until it expands and folds without cracking apart.

Reshape the butter block if it comes out wider than the dough, and chill both so they are the same consistency.

Roll, wrap in plastic and chill 15 to 20 minutes.

Roll out in the opposite direction to the last fold each time, giving a book fold and then three letter folds with a chill between each.

Wrap and leave overnight in the fridge.

The next day roll out with the spine on the left, in the opposite direction to the last fold, to about 11 to 12 inches wide.

Trim the edges - the offcuts can be baked off or rolled up like cinnamon rolls, cut side up, and proofed.

Cut four and a half inch rectangles and one slightly smaller, cut them on the diagonal into triangles, and cut a leg slit three quarters to an inch deep in the middle of each short side.

Massage each triangle to elongate it, press it to the board for grip, separate the legs and roll up, tucking the edge underneath; do not spread the legs too far.

Cover loosely and proof; these came out under-proofed, shown by holes following the roll and by translucent areas of dough, which also mean under-baked.

Preheat the oven to 400F with convection.

Bake 10 minutes at 400F, then turn down to 350F to finish so they cook through without browning too fast.

Whisk the egg, egg yolk, a pinch of salt and a splash of cream and brush on, keeping it off the cut sides.