Steps

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• Dissolve the yeast in a bowl containing water and sugar.

  Place the flour in a mound on the work surface and pour the water, yeast, and sugar mixture into the center. Add the liquid cream as well.

  Knead with your hands to combine the ingredients into a coarse dough. Add the salt and continue kneading until you get a soft and smooth dough ball. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for a couple of hours.

  Meanwhile, take the butter, place it between two sheets of parchment paper, and roll it out with a rolling pin to form a rectangle about 2/3 mm thick. Put it back in the refrigerator until it’s time to enclose the butter in the dough.

  After the resting time, take the dough and roll it into a rectangle that is twice the size of the butter, at a thickness of 1/4 inch.

  Place the butter in the center of the dough rectangle. Fold the dough over without overlapping the two sides, and seal the closures in the center. Turn the dough 90°, so that one of the two openings is in front of you, and gently tap with the rolling pin to roll it to a thickness of about 1/4 inch (it is crucial to respect the thicknesses). This way, the butter does not break and is not absorbed by the dough, avoiding it tearing with butter leakage. It is important that both dough and butter are cold. Lightly dust the dough with flour for rolling.

  Keep a regular rectangular shape by removing any dough excess. At this point, we need to perform three letter folds. To do the letter fold, divide the dough into three parts and overlap them like a three-flap leaflet. Fold the top dough edge towards the center and overlap the bottom edge. Wrap the obtained rectangle in plastic wrap and let it rest in the fridge for 30 minutes. After 30 minutes, take the dough again and, lightly dusting with flour, roll it again maintaining the rectangular shape and repeat the letter fold. Put it back in the fridge to rest again covered with plastic wrap for 30 minutes. Take the dough again and repeat the last letter fold. Put it back in the refrigerator for the last 30-minute rest.

  Take the dough again and place the lateral opening to our right, and always tapping with the rolling pin start to roll into a rectangle at a thickness of 3/16 inch, gently, taking care not to tear the dough; this is when it can happen more easily.

  With a pizza cutter or a sharp knife, cut to obtain triangles. Make a small cut at the base of each triangle. Gently stretch each triangle from the tip to make many turns for our croissant. Place the butter croissants well-spaced apart, with the rolled tip facing downward to avoid it lifting during baking.

  Cover with a cloth or better with plastic wrap and let rise for about two hours, or until doubled, at a maximum temperature of 78°F/80°F, to prevent the butter from melting. Gently brush with a beaten egg and milk, or with liquid cream, and sprinkle with brown sugar.

  

• Bake in a preheated oven at 356°F for 20 minutes, I use the fan function of my oven. Once baked, let your croissants cool on a rack. If you like, you can sprinkle the surface with powdered sugar 😋