Here you go @chatyourmouth
! The directions were a bit long to put in as a personal recipe.
Big thanks to our team from the French site
3 cups all-purpose flour*
A pinch of salt
½ cup hot milk
½ oz. fresh yeast and a pinch of powdered sugar, or ½ teaspoon baking powder
½ cup hot water
6 ounces cold. unsalted butter, sliced
1 egg, beaten
A few almonds or poppy seeds (optional)
1. Sift flour and salt into a large bowl and dig a well in center. Set aside in a warm place.
2. Pour the hot milk into a small bowl. Crumble the fresh yeast into it and stir in powdered sugar. Leave for 10 minutes in a warm place until large bubbles appear on the surface. If you use baking powder, follow the directions on the package.(Note:This might be dry yeast in the envelopes.)
3. Pour the milk-yeast mixture into the center of flour well. Mix gently until the dough is not too firm, from the center, and bring the flour from the edges of the bowl. Remove the dough and place it on a previously floured work surface. Knead well for 5 minutes.
4. Place dough into a floured bowl and cover with a large oiled plastic bag. Let rise in refrigerator overnight or for 12 hours.
5. Remove from the refrigerator and let the dough soften slightly: It should still be firm but not too hard. On a floured work surface, shape the dough into a rectangle approximately 12 inches x 6 inches, with the narrower end facing you.
6. Spread half the butter slices over two-thirds of the dough. Fold the remaining third to the middle, then place butter slices on it. Rotate the dough a half turn clockwise. Spread the dough again into a 12 inch x 6 inch rectangle and fold it by following the same steps Repeat this step the same way a third time. Cover dough with a damp cloth and let rest 30 minutes.
7. Then repeat the operation of buttering and folding the dough two more times, and let stand another 30 minutes.
8. Butter 2 baking sheets. Spread the dough thinly into a rectangle approximately18 inches x 12 inches. Cut the dough into 6 identical sized squares and re-cut each square diagonally into 2, to obtain12 triangles to make the croissants.
9. Roll each triangle fairly loosely from the wide bottom to the narrow top. Brush the tip of each one with a little beaten egg so it sticks to the dough. Shape each piece of dough into a crescent curving toward each other at both ends. Place the croissants on prepared baking sheets and brush them with a little beaten egg. If desired, at this point you can sprinkle with almonds or poppy seeds.
10. Preheat oven to 350°F. Bake the croissants in preheated oven for 15 to 20 minutes until the tops are golden..
11. After baking, the croissants can be easily frozen, and can also be filled. To add a filling, make an incision along the wide part of each crescent and add a spoonful of flavored butter or jam just before reheating. You can also stuff croissants with ham, sliced tomatoes and greens, or sprinkle them with Parmesan cheese.
*Note that these measurements were translated from a French recipe, so you may need to add a little more flour to obtain the right dough consistency.
Here’s the link to the original recipe with its photo: http://allrecipes.fr/recette/3207/croissants.aspx<