Chef John's Croissants
The technique is pretty straightforward, but be sure to pay attention to the temperature of your butter. If your slab is too soft, it will just blend into the dough and you won't get the gorgeous layering. And if it's too cold and firm, it won't spread between the layers of dough like it needs to. It should basically have the firmness of clay. So, take your time, and when in doubt, pop the dough in the fridge for a few minutes to chill it down as you're working.
This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.
If you're substituting table salt for the coarse Kosher salt, use just 1 3/4 teaspoons.