Make the Dough (Détrempe)

1. In a large mixing bowl, combine:
2. 500g flour
3. 60g sugar
4. 10g salt (keep it separate from the yeast at first)
5. 10g instant yeast
6. Pour in 300ml cold whole milk and mix until a rough dough forms.
7. Add 30g softened butter and knead until smooth (about 7–10 minutes by hand, or 4–5 minutes with a stand mixer).
8. Shape dough into a rectangle, wrap in plastic wrap, and refrigerate for 6 hours or overnight.

Prepare the Butter Block (Beurrage)

1. Place 250g cold butter between two sheets of parchment paper.
2. Pound and roll into a 7×7 inch (18×18 cm) square.
3. Chill until firm but pliable (not hard or melty).

Laminate the Dough

1. Roll out dough into a 10×10 inch (25×25 cm) square.
2. Place the butter block in the center at a diagonal. Fold the corners of the dough over the butter and seal completely.
3. Roll the dough into an 8×24 inch (20×60 cm) rectangle.
4. Do a letter fold: fold top third down, bottom third up over it.
5. Rotate dough 90°, wrap, and chill for 30–45 minutes.
6. Repeat this folding process two more times, chilling between each fold.
7. After the final fold, chill for 4 hours or overnight before shaping.

Shape the Croissants

1. Roll dough into a 10×30 inch (25×75 cm) rectangle, about ¼ inch (6mm) thick.
2. Trim edges and cut into triangles (5-inch base, 7-inch sides).
3. Slightly stretch each triangle, then roll tightly from base to tip to form a crescent.
4. Place on a parchment-lined baking sheet with the tip tucked underneath.

Proof the Croissants

1. Cover loosely and proof in a warm, draft-free place for 1.5 to 2 hours, until puffy and jiggly.

Bake

1. Preheat oven to 400°F (200°C).
2. Mix 1 egg + 1 tbsp milk for the egg wash. Gently brush croissants (avoid dripping down the sides).
3. Bake for 18–22 minutes, until deep golden brown.
4. Cool on a wire rack for 10 minutes before serving.