Mix all dough ingredients and knead until stretchy and smooth. Let rise at 82°F (28°C) for 15–20 minutes. Roll into a sheet and freeze for 30 minutes.
Roll out 1 cup (250g) of butter into thin slices. Chill, then slightly soften before using.
Laminate
Wrap butter inside the dough. Fold once in quarters, then once in thirds. Freeze for 30 minutes.
Shape Croissants
Roll dough to 12 inches wide, 1/6 inch thick. Cut into triangles: 4-inch base, 12-inch height. Stretch slightly, roll into croissant shape.
Ferment
Let croissants rise at 82°F (28°C) for 1.5–2 hours until puffy and light.
Bake
Brush with egg wash. Bake at 375°F (190°C) for about 20 minutes.
Fill & Finish
Cool croissants, then pipe in pistachio cream cheese. Optional: top with crushed pistachios or gold flakes for drama.