Tip: click step to get into cook mode
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