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1
Combine milk, flour, salt, yeast, and sugar in a mixer; knead on medium speed 8 minutes until the dough is smooth and slightly tacky, then add softened butter and mix 2 minutes until fully incorporated.
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2
Shape détrempe into a 1 cm thick disk, wrap in plastic, and refrigerate 1 hour.
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3
Laminate the beurrage: place cold butter between two sheets of plastic and pound with a rolling pin to a 15 cm square; dust with flour to prevent sticking.
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4
Remove détrempe from cold; place on a floured surface, wrap the cold butter block in dough folds, and seal edges; roll to a 50 cm × 25 cm rectangle.
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5
Perform the first fold (letter fold or tri-fold): fold dough into thirds, turn 90°, wrap, and refrigerate 30 minutes; repeat for four total folds (rest 30 minutes between each), turning the dough 90° before every fold to ensure even lamination.
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6
After the fourth fold, wrap and rest overnight (12–18 hours) at 4 °C.
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7
Divide chilled dough into 12 pieces, shape each into a croissant (stretch into a thin triangle, roll from base to point), place on a lined tray, and proof at 24 °C for 6–8 hours until visibly puffy but not fully risen (retarded proof).
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8
Brush with egg wash (1 yolk + 15 ml water), score lightly, bake at 200 °C (392 °F) for 18–20 minutes until deep golden and the internal temperature reaches 92 °C.