freeze grated butter, make dough, rest 12 hours

roll out the 4 corners of the dough into a cross, add butter to the middle, fold corners back over butter

repeat the following 3 times

roll out (in one direction only) till it is 60 to 70 cm long

move dough after each stroke to prevent sticking

fold into thirds

place in fridge for 30 min

roll out dough to 30cmx75cmx4mm

cut lengthwise

make 16 triangles (tiny cut at base helps shape the croissant)

let raise for approx 1 hour

baste with egg

180 C 20 minutes