Homemade Croissants

In a large bowl, whisk together the flour and salt.

Add the butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.

Add the ice water and egg yolk and mix until the dough just comes together.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a small bowl, whisk together the heavy cream and sugar.

In a separate bowl, whisk together the yeast and warm water.

Let the yeast mixture sit for 5 minutes, until it is foamy.

Add the yeast mixture to the heavy cream mixture and whisk until combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Form the dough into a rectangle and wrap it in plastic wrap.

Refrigerate the dough for at least 1 hour.

Preheat the oven to 375 degrees F.

Roll the dough out into a large rectangle, about 12x18 inches.

Spread the sugar mixture over the dough.

Starting at one long end, roll up the dough tightly into a log.

Cut the log into 12 slices.

Place the slices on a baking sheet lined with parchment paper.

Brush the tops of the slices with the egg wash.

Bake for 15-20 minutes, until the croissants are golden brown.

Let the croissants cool for a few minutes before serving.