This is a recipe for a croissant cube. You can use this laminated dough also to make croissant. I filled the cube with a white chocolate and mascarpone ganache monté.

Some important things to know before you start:

the flour should be with 11,5% - 12% of protein

the butter should be 82% or higher fat content

The temperature at all steps is crucial. For mixing the final dough temperature should be at 24°C to 26°C. You can control this by the amount of crashed ice you add to your water when mixing. This can depend on your ambient temperature.