Proof yeast with sugar

Let sit until bubbly and rising

In a large mixing bowl add flour, salt and ¼ cup of sugar

Whisk until incorporated and make a well in the center

Add in yeast proof

Mix with hands and then add

6.5 tablespoons softened butter

Mix again with hands until combined and continue to knead on un-floured surface until soft and smooth

If using a stand mixer, mix on low speed just until combined

Transfer to a clean bowl and let rise for several hours, at least until doubled

Remove from the bowl and deflate the dough.

Roll into a long rectangle and fold over like an envelope

Wrap in plastic and place in the fridge overnight

Make a tourrage with 16.5 tablespoons of butter by smashing and rolling the butter inside a quart ziploc bag

When the butter is flat and square, place it in the fridge to harden

Cut it out of the ziploc bag so it remains the same shape

Allow to thaw just until you can create a light indent in the top with your finger

Remove the dough from the fridge and roll out to double the size of your butter square

Place the square of butter on one side of the dough and fold the other side of the dough to cover the butter

Roll the dough out again, until double the length,

Fold the dough over itself like a letter, in three folds

Place back in the fridge for at least an hour

You want to keep the dough cold so the butter stays laminated between the layers of dough

Repeat the rolling and folding process three times

Each time, make sure to turn the dough, so you are rolling in the opposite direction of the folds

Refrigerate between turns, and overnight after the last fold

After the dough has chilled, split dough in half and work with half the dough at a time

Roll out dough to 1/2 to 1/4 inch thickness

Cut out 2” squares and cut a slit on each of the 4 sides almost to the center

Pull each of the sides apart from the center

Take the edge of each section and fold the outer tip into the center and press down to seal. Then take the two fluted edges and press them together

Repeat on all four sides

Brush with egg wash and allow to rise for a minimum of 2 hours

Preheat oven to Fahrenheit 400°

Once the dough has risen, brush with egg wash again

Add a hefty spoonful of strawberry cream cheese filling in the center of the croissant and cover with a small circle round of croissant dough on top in the center.

Cook at Fahrenheit 400° for 15 minutes, lower temperature to Fahrenheit 375° and cook for additional 10 minutes

Whisk all together until creamy