Croissants

Mix the water and the milk together. Dissolve the yeast in a little of the mixture in a small bowl and leave to stand for 5 minutes.

Put the flour in a mixing bowl and rub in 50g butter, until the mixture resembles breadcrumbs. Stir in the sugar and salt.

Make a well in the centre and pour in the yeast mixture and the remaining milk and water. Mix well to a dough. Knead the dough on a floured surface until smooth. Return to the bowl, cover with clingfilm and chill for 1 hour.

Preheat the oven to 200°C (180°C, 400°F, gas mark 6). Grease 2 large baking trays.

Put the remaining butter between 2 sheets of clingfilm and bang with a rolling pin until it is a flat rectangle, approximately 23 cm x 13 cm / 9" x 5".

Knead the chilled dough and roll out into a rectangle approximately 46 cm x 25 cm / 18" x 10". Place the rectangle of butter in the centre of the dough and fold over the ends of the dough and then the sides.

Roll this lengthways into a rectangle and then fold into three. Wrap the dough in clingfilm and chill for 10 minutes. Repeat this rolling and chilling 3 more times.

Roll the dough into a square 5 mm / 1/4" thick. Cut into 15 cm / 6" triangles. Roll with a rolling pin from the top to base of each one to slightly elongate them. Roll tightly from the base to the tip and bring the ends round to make a crescent shape, tucking the tip underneath.

Place the crescents on the baking trays and leave in a warm place to rise for about 30 minutes.

Brush the crescents with beaten egg and bake for 15-20 minutes until golden brown. Cool on a wire rack.

If you want to take your croissant to the next level, why not turn it into a Cornetto Alla Crema?

Slice and fill yours with fresh vanilla bean cold custard and top with flaked almonds and bake in the oven for 10 minutes for the perfect indulgent treat.