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Ingredients
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Dough / Pastry
Filling
Method
Dough / Pastry
Mix and Autolyse
In a large bowl or the bowl of a stand mixer, combine 3.5 cups all-purpose flour, 2 tsp granulated sugar, 1 tsp fine sea salt and 2 tsp instant dry yeast. Whisk to distribute. Add 3 tablespoons whole milk, 3/4 cup cold water and 2 tablespoons softened unsalted butter. Mix on low (or by hand) until the ingredients come together into a shaggy dough, about 2–3 minutes. Scrape down the bowl; do not over-knead. Cover and let rest 20 minutes (autolyse) in a cool place.
Knead and Chill
Knead briefly in the stand mixer on low for 2–3 minutes until the dough is smooth and slightly tacky but not sticky. Form into a flattened rectangle, wrap in plastic, and refrigerate 30 minutes while you prepare the butter block.
Prepare Butter Block
While dough chills, take 10 oz unsalted butter (cold but pliable). On a piece of parchment, pound and roll the butter into a 7x9-inch rectangle about 1/4-inch thick. Keep edges straight. Chill the butter block until firm but workable (it should be cold — about the same firmness as the chilled dough).
Laminate (Turns)
On a lightly floured surface, roll the chilled dough into a 10x14-inch rectangle. Place the chilled butter block on the lower two-thirds of the dough and fold the unbuttered third over the butter, then fold the top third down, enclosing butter like a letter. Seal edges. Roll the package gently to a 10x16-inch rectangle, dusting lightly with flour if needed. Perform a single letter fold (fold into thirds). This completes 1 turn. Wrap and chill 30 minutes. Repeat two more times (roll to rectangle, fold into thirds, chill 30 minutes) for a total of 3 turns. After final chill, let dough rest 10 minutes chilled before shaping.
Roll and Cut
On a lightly floured surface, roll the laminated dough to a 12x18-inch rectangle about 1/8–1/4-inch thick. Trim edges for straight sides. Cut the dough into 9 equal triangles (each roughly 6x4 inches) by first slicing into three vertical strips, then dividing each strip into three triangles diagonally.
Assemble Croissants
Prepare egg wash by whisking 1 egg with 1 tablespoon milk. Mix the filling: in a small bowl combine 1 cup grated sharp cheddar, 1/2 cup grated Gruyère, 2 oz softened cream cheese, 1/2 tsp freshly ground black pepper and 1 tsp Dijon mustard (optional). Place about 1 tablespoon of the cheese mixture at the wide end of each triangle. Starting at the wide end, gently stretch each triangle slightly, then roll toward the tip to form a crescent. Place seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart. Curve ends slightly to get a classic croissant shape.
Proof
Brush each croissant lightly with the egg wash. Cover loosely with plastic wrap or a damp towel and proof in a warm place (75–80°F / 24–27°C) until puffy and nearly doubled, about 60–75 minutes. Alternatively refrigerate overnight for a slower proof and bake from cold (add ~10–15 minutes to baking time).
Bake
Preheat oven to 400°F (200°C) with rack in middle. Brush croissants gently with remaining egg wash. Bake on the parchment-lined sheet for 15–18 minutes until deep golden brown and crisp, rotating the pan halfway for even color. Internal temperature should be ~200°F (93°C) and cheese filling hot and melty.
Cool
Remove from oven and transfer croissants to a wire rack. Let cool 10 minutes before serving so the cheese sets slightly and the interior finishes cooking. Serve warm.