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