Steps

• In the bowl of the mixer, work the eggs with the cream. Then add the honey and flour with the dry yeast (if you use fresh yeast, just crumble it into the flour). Knead for a few minutes, then incorporate the salt and continue kneading for another five minutes. Stop the mixer and let the dough rest for fifteen minutes. Then resume mixing until the dough is smooth and well-knit. Let it rest for another ten minutes, then transfer it to the refrigerator covered for thirty minutes. After the resting time, still in the mixer with the hook, incorporate the butter, one small piece at a time, allowing it to blend well, and finally add the sugar. Let it rise until doubled, covered at room temperature (it will take four to six hours depending on the season). Bring the dough to the work surface, divide it into two parts, and roll them out with a rolling pin one at a time, forming a circle. Divide each circle into eight triangles and roll each triangle from the wide side to the tip. Transfer the croissants to two baking sheets lined with parchment paper and let them rise until doubled (about thirty minutes). Bake in a preheated oven at 350 °F for fifteen to twenty minutes. Let the croissants cool on a rack and, if desired, sprinkle with powdered sugar before serving.