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Put the flour, yeast, butter, eggs, sugar, and cream on the kneading mat and knead together.
Kneading the dough at the beginning will be more convenient with a knife or scraper paste. I recommend the latter if you bake a lot because it is more convenient to use, and you will not cut the silicone mat.
Divide the dough into 3 parts.
We fight each circle-shaped part and divide it into 8 pieces like pizzas.
At the end of each pizza part, we put marmalade, i.e. about a teaspoon, and roll the croissants inside. Press down so that our marmalade does not fall out and move the ends inward, forming a croissant shape.
Place the croissants on the baking tray, previously lined with baking paper.
Beat the egg white with a fork or whisk to make it easy to spread, and coat your croissants with the egg white with a brush. Croissants greased in this way will shine beautifully.
Bake in a preheated oven to 180 degrees C for about 10 minutes until golden brown.