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In a large bowl, warm milk for 30 seconds in the microwave. Mix in poolish.
In a separate container, mix flours, salt, sugar, yeast. Combine with wet ingredients. Use wet hands to knead into a shaggy dough.
Move the dough to a clean bowl and rest in a warm area for 30 minutes.
Fold the dough on itself several times, then rest for another 30 minutes.
Repeat folding, flatten the dough, wrap, and freeze for 3 hours
Prepare a butter block: Flatten 220g of butter between parchment paper to 0.5-1 cm. Chill in fridge for 30 minutes.
Flatten the dough on a floured surface.
Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick.
Fold each end toward the center, then fold like a book. Freeze for 30 minutes.
Roll the dough to 1 cm thick, fold into thirds, wrap, and freeze for 2 hours.
Flatten the dough to 0.5-1 cm thick.
Cut triangles with a sharp knife or pizza cutter.
Roll triangles from base to tip and place on a sheet, tip side down.
Proof for 2 hours or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen).
Preheat oven to 220C for 30 minutes.
Brush pastries with egg wash.
Place in oven, lower to 200C, and turn on convection. Bake for 10 minutes, rotate pan, and lower to 190C.
Bake for 7-9 minutes more.