How to make Crescent paste

                   Ingrédients

- 600 g flour T55
- 10 g of salt
- 70 g caster sugar
- 12 g fresh baker's yeast
- 150 to 200 g (15 to 20 cl) of very cold water
- 320 g butter
- 1 egg yolk (for gilding) 

      Preparation

Prepare the distemper *:
In a bowl, sift * the flour and incorporate the salt,
the sugar and the yeast diluted in 150 g of very cold water.
Mix until a homogeneous paste is obtained.
If the dough seems a bit hard, add a little water.
Leave * (swell) at room temperature for
1 hour, 1 hour 30 minutes.
Then drop the dough by crushing it using
of your fist, then let it rest in the refrigerator
for 1 hour.

Spread the distemper into a rectangle about 15 x 30 cm
and place a rectangle of 10 x 18 cm softened butter
at the base of the distemper (1).
Fold the top side up on the butter and fold the part
buttered on the previous one.
Spread out the paste in a rectangle, film it and let rest
in the refrigerator for at least 1 hour.
Lay out again in a rectangle of about 15 "30 cm,
taking care to lengthen the part "visible fold"
in front of you and fold it in the same way as before.
Shoot it and leave it in the refrigerator for at least 1 hour.
Repeat the operation 3 times, letting the dough rest well
in the refrigerator between each tower. Once the dough is finished,
wait another 1 hour at room temperature

before spreading it into a strip about 20 cm wide.
Cut out triangles (2), and roll the dough over itself,
starting from the base of the triangle to the point.
Let it swell. Gently brown the egg yolk

and bake at 180 ° C (th.6) for about 20 minutes.