Masterclass in Croissants and Pastry Delights

In a large mixing bowl, combine the flour, yeast, milk, and sugar. Mix until the ingredients are well incorporated.

Next, add the salt and knead the dough for about 10 minutes, until it becomes smooth and elastic. Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.

While the dough is rising, prepare the butter for laminating. Place the butter between two sheets of parchment paper and roll it out into a square that is about 1/2 inch thick. Refrigerate until firm.

Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle that is approximately three times the width of the butter block.

Place the butter block in the center of the dough and fold the sides over to completely encase the butter. Roll out carefully to create several layers by folding and rolling the dough multiple times. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes between folds.

After the final chill, roll the dough out again to a thin sheet. Cut the dough into triangles and fill each triangle with your desired filling, such as crushed Oreo cookies or mascarpone cheese mixture.

Roll the triangles from the wide end towards the point, forming a crescent shape. Place them on a baking sheet lined with parchment paper and allow to rise again for another 30-45 minutes.

Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Brush the croissants with the beaten egg for a golden finish.

Bake for 15-20 minutes, or until they are puffed and golden brown. Allow them to cool slightly before serving.

Once cooled, dust the croissants with powdered sugar as a sweet finishing touch. Serve fresh, and enjoy your homemade pastry delights.