Classic French Croissants

Begin by combining 2 cups of flour, salt, and sugar in a mixing bowl. In a separate container, dissolve the yeast in lukewarm water (100 degrees F/38 degrees C) and set it aside until frothy, about 10 minutes. Meanwhile, warm the milk and heavy cream to lukewarm temperatures. Add the yeast mixture, milk, and cream to the flour mixture and stir well until a batter-like consistency is achieved.

Gradually incorporate the remaining 2 cups of flour, one quarter cup at a time, to form a soft dough. The dough should no longer be sticky and should have a smooth texture. Turn the dough onto a lightly floured surface and knead until it becomes pliable, about 5 minutes. Place the dough in a mixing bowl and cover it with plastic wrap to allow it to rest, about 1 hour.

At this stage, ensure both the butter and dough are at room temperature. Place the dough on a floured surface and roll it into a 10-inch square. Position the block of butter diagonally on the dough square, bringing each point of dough to the center of the butter. Pinch the edges together to seal the package.

Using a rolling pin, roll the dough out into a rectangle, starting from the center and working outward. The butter should be pliable enough to roll smoothly with the dough; if it becomes too soft, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, mimicking a business letter.

If the dough is still cool, you can continue with another fold; otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before rolling it out again.

Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center and pressing outwards. Reposition the dough as necessary to fit your workspace. You should now have a long rectangle resembling a "book fold." Fold both ends of the dough into the middle, without them needing to touch. Fold the already-folded dough in half; it will resemble a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.

Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.

To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half, creating two 5-inch wide strips of dough. Mark each strip into triangles that are 5 inches wide at their bases using a clean yardstick. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.

Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.

Arrange the croissants on the parchment-lined baking sheets and allow them to rise until doubled in size, about 1 to 2 hours.

Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with a tablespoon of water to make an egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.