Method

Make Dough (day before)

• In the bowl of a stand mixer with the dough hook, combine the flour, sugar, salt, and yeast
• Add the water and milk and mix on low until a smooth dough forms (~5 mins)
• Let the dough rest for ~10 minutes
• Cut the butter into ¹⁄₂-inch pieces
• Add butter to the dough and mix until the butter is absorbed and the dough forms a smooth, stretchy ball (~8-10 mins)
• Form the dough into a ball
• Cut an x into the to of the dough
• Let rise until 1¹⁄₂ times its original size (~an hour)
• Transfer bowl to the refrigerator and chill at least 4 hours, up to 12

Make the butter block (day before)

• Place butter on parchment paper
• Cover with parchment and start forming into an 8x8 inch square
• Once you’re close, measure and fold the parchment paper to the right size
• Roll butter into the corners of the square
• Store in the fridge

Laminate (day before)

Encase

• The dough and butter need to be a similar firmness for this to succeed. The dough should be slightly colder than the butter, and the butter should be pliable
• Transfer the dough to a lightly floured surface
• Roll to 16 inches long by 8 inches wide
• Brush off any excess flour from the dough
• Transfer the butter onto the center of the dough and fold over the two sides to enclose the butter block
• The dough doesn’t need to overlap, just have the edges meet and pinch the seams together

1st turn

• Rotate the dough so the center seam is oriented vertically
• With the rolling pin perpendicular to this seam, beat and roll out the dough lengthwise along the seam to a 24x8 inch slab. Try to push the dough toward and away from you rather than down
• Using a wheel cutter, trim the shorter ends to keep a sharp rectangular shape
• Perform a double turn (fold each half in to the center, then fold again to create 4 layers)
• Wrap tightly in plastic. Flatten if thicker than 1¹⁄₂ inches
• Freeze for 15 minutes then refrigerate for 1 hour

2nd turn

• Let the dough rest at room temp for ~5 minutes
• Unwrap and place on a lightly floured surface
• Beat and roll the dough out into a long, narrow 3/8 inch thick slab
• Dust off any excess flour
• Perform a single turn (letter fold, creates 3 layers)
• Freeze for 15 minutes then refrigerate for 1 hour

Roll into a sheet

• Let the dough rest at room temp for ~5 minutes
• Unwrap and place on a lightly floured surface
• Beat and roll the dough into a 14 by 17 inch slab
• Slide onto a baking sheet lined with parchment paper
• Freeze for 20 minutes then refrigerate overnight

Shape (4.5 hours before you want them)

• Arrange racks in the upper and lower thirds of the oven
• Bring a skillet of water to a simmer
• Transfer the skillet to the floor of the oven and close the door to create a steamy proving environment
• Line two baking sheets with parchment paper
• Let the dough sit at room temp for ~5 minutes
• Unwrap and transfer to a lightly floured surface
• Create a rectangle exactly 16 inches long
• Cut into 4 4x14 inch rectangles
• Slice each rectangle diagonally to create 8 triangles
• Trim the short side at a slight angle to make the sides match more closely
• Roll each triangle into their croissant shape
• Transfer croissants to baking sheet, 4 on each one
• Loosely cover with plastic wrap and prove for 2 to 2¹⁄₂ hours
• Check the oven, it should be humid and not hot, around 70-75 degrees (hotter than that and the butter can melt out)
• Croissants should double in size and be very puffy. They should wiggle delicately when the baking sheet is moved

Bake

• When ready, uncover the croissants and transfer to the refrigerator to chill for 20 minutes while the oven preheats
• Remove the skillet and preheat the oven to 375F
• Mix the egg yolk with heavy cream and brush onto the surface of each croissant, avoiding the cut sides
• Bake for 20 minutes
• Rotate the baking sheet and switch racks, then continue until deeply browned, another 10-15 minutes
• Remove from the oven and let cool completely on the baking sheets