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CRUMBLE EGG CROISSANT

8 large eggs 100g grated  cheddar a splash of  milk small bunch chives, snipped 4 large croissants Method In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.
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THE BASIC OF BAKING BREAD

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Bi Coloured Croissant

Ingredients for 10 servings ⅔ cup whole milk (170 mL) ⅔ cup water (170 mL) 5 cups unbleached all-purpose flour (600 g) , plus more for dusting ¼ cup granulated sugar (45 g) 1 tablespoon kosher salt 1 tablespoon instant dry yeast 3 tablespoons unsalted european-style butter, cubed, softened 5 food colorings, different colors 1 ¼ cups unsalted european-style butter (275 g) , shaped into an 8X6-in (20x15-cm) rectangle, cold 1 large egg, beaten SPECIAL EQUIPMENT food-safe glove Preparation In a large bowl, combine the milk and water. On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter. Mix just until the dough comes together, but don’t overmix. Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest a...
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