Preparation of the dough:
In a bread machine (MAP), start by pouring the liquids (fermented milk, milk, beaten egg), then add the yeast, flour, salt and sugar.
Start the dough program for 1 hour 30 minutes.
Once the dough is ready, take it out and place it on a floured work surface. Cut it into 8 equal balls.
Cut the butter into 7 pieces of 30 grams.
Shaping the croissants:
Roll out the first ball of dough into a rectangle about 3/4 mm thick.
Cut a piece of butter into 20 small pieces and arrange them evenly on the dough.
Roll out another ball of dough and place it on top of the first. Repeat until you reach the last ball of dough, finishing with a layer of dough without butter.
Spread the mixture lightly to form a circle, without pressing too hard to preserve the puff pastry.
Cut the circle into 16 triangles (4 cuts to obtain quarters, then each quarter into 4).
Lightly score the widest base of each triangle and roll the dough up, starting at the base, to form a crescent.
Place the croissants on a baking sheet covered with baking paper and leave to rest under a tea towel for 45 minutes.
Cooking :
Preheat the oven to 180°C.
Mix the egg yolk with a little water and brush each croissant.
Bake for about 20 minutes, adjusting the time and temperature according to your oven.
Tasting:
The croissants are ready when they are golden and well developed. Let them cool on a rack.
To freeze, remove from oven 5 minutes before end of cooking and let cool completely before placing in freezer bags.
Reheat the frozen croissants in the oven at 180°C for at least 5 minutes.
Note: You can enjoy these croissants plain, with jam, chestnut cream, or as suggested, with geranium jam. The fermented milk gives a special softness to the dough, a characteristic appreciated in this recipe.
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