"Choosing high-quality ingredients is essential to produce delicious and well-textured croissants. The main ingredients needed are flour, yeast, sugar, salt, butter, and water. Flour: Use high-protein flour or bread flour to provide the structure that croissants need. Yeast: Choose active dry yeast and make sure it is still active by testing it in warm water with a little sugar."

"Mix the flour, sugar, and salt in a large bowl. Dissolve the yeast in warm water and let it foam, then add it to the flour mixture. Knead the dough until smooth and elastic for about 10-15 minutes to develop the gluten that gives strength to the dough. After that, shape the dough into a ball and let it rise in a warm place for 1-2 hours until it doubles in size."

"When the dough has risen, prepare the butter for laminating. Place the butter between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick. Store the butter in the refrigerator until ready to use."

"Lamination is an important process that creates thin layers in croissants. Roll the dough into a rectangle and place butter in the center. Fold the dough so that the butter is completely covered. Roll the dough out lengthwise, then fold it into thirds like a letter. Repeat this process two to three times, chilling the dough in the refrigerator for 30 minutes to 1 hour between each fold to prevent the butter from melting."

"Roll the dough into a rectangle with a thickness of about 1/4 inch and cut it into triangles with a base of about 4 inches. Roll the dough from the base of the triangle towards the tip. Make sure the tip of the triangle is underneath the croissant so it doesn't open while baking. Add fillings like chocolate or almond for flavor variations."

"Place the croissant on a baking tray lined with parchment paper and let it rise again in a warm place for 1-2 hours until it expands and looks light. This process is important to produce soft and flaky croissants."

"Preheat the oven to 200°C (400°F) before baking the croissant. Brush the croissant with beaten egg to give it a shiny brown color. Bake for 15-20 minutes until golden and crispy. Keep an eye on the oven so the croissant doesn't brown too quickly. Source: Diadona."