04Place the butter in the centre of the dough. Then pull in each corner to totally enclose the butter in the dough. Pin the dough out into a long rectangle shape. Brush off any flour and fold into 3. This is called a half fold. Place back into the fridge and rest for 1 hour.
05Again take the dough from the fridge onto a lightly floured surface, pin out to a long rectangle and give another half fold, place in the fridge for another hour. Repeat one more time so your croissant dough would have had 3 half folds.
06Place in fridge on a lightly floured tray, cover and leave for a good 12 hours.
07This will help hold the layers you have created and make it easier for the final stage.
08Day 3: Take dough from fridge. Place onto a lightly floured surface. Pin out again to a good rectangle shape about 4mm in-depth. With a sharp knife you want to cut your dough into 12 equal triangles. At the top of each triangle and in the centre cut a little about 1/4".
09Fold the corners down, hold the tail and roll up your croissant making sure the tail is on the bottom of the rolled up croissant. Place onto a parchment paper lined tray. Ensure they are evenly spaced out.
10Whisk your egg up and brush over each croissant. You now need to leave your croissant to rise.
11They need to be in a warmish place ideally about 24c for about two hours.
12In this time they will double in size and you will be able to see the layers you have so lovingly created. If they are not ready after two hours give them a bit longer it will be worth the wait.
13Pre heat your oven to 190c. Place the croissant into the oven, bake for 15-18 mins they will be a nice golden colour and slightly crispy on the outside.