Anyone who has read many of my posts will know that I have had a thing about perfecting Croissants. This is an update for those of you who want to have a go but can't get fresh yeast. (I have put these notes on the recipe too).
In the past, I have found that instant yeast croissant dough refused to rise no matter how long I left it. Nada, zip, zilch, while those made with fresh come out just as they should. I have now found a technique that allows use of INSTANT yeast to give the same result.
Taking a little of the liquid from the recipe, (only a couple of tbsp), warm to tepid. Put the instant yeast in your mixing bowl and add this warm milk, stir to reconstitute. You will need a slightly rounded tbsp of instant yeast to replace the 20g block of fresh. Add the rest of the milk, followed by the softened butter, flour, salt, sugar and proceed with the recipe as normal.