Add water, yeast, and sugar to a warm bowl.
Add the 8 tablespoons of softened butter, salt and flour, to yeast mixture and mix well continuing to incorporate all ingredients together.
Remove from bowl and continue to knead your dough with your hands on a clean surface. You do not want to add more flour or your dough will get too stiff. Knead for about 5 minutes until dough changes and become smooth and elastic. The kneading helps to build the strands of gluten to form an elastic dough to form the structure needing to make the perfect croissant. Form into a round ball.
Place ball of dough in a lightly greased bowl. Cover with a clean towel.
Allow to rise in a warm spot until doubled in volume, taking up to two hours for the first rise. Uncover the dough and place on a lightly floured work surface and slightly flour your dough.
Deflate the dough by patting it down and form into a long rectangle shape. Fold like a letter into thirds.
Cover with plastic wrap and place in fridge to rest and rise slightly overnight. Resting the dough overnight helps the dough develop further gluten strands to strengthen and helps it rest overnight so it is no longer elastic or stretchy.
While the dough is in the the fridge, Take your 16 tablespoons of softened butter in a quart size baggie to measure about 7 x 8 ". Press the butter to fit the baggie and to blend the butter to form one piece. Place in fridge overnight to chill until dough is ready to roll out.
The next day remove the butter from the fridge and allow to soften slightly before removing the dough. The dough and the butter should be the same constancy to make rolling easier and the layers even.
Remove the dough and place it on a floured surface and roll it out to about 15 inch long by 7 inch wide rectangle.
Remove butter and unwrap and place it on rolled out dough on one half. Take the ends of the dough fold it over the butter to wrap the dough around the butter to seal the butter in.
Working from the center out roll out to about 25 inches by 8 inches wide. Brush off any extra.
flour and fold 2/3 of the way up to the other corner and then fold the other side in to meet the edge. Roll out again to about 18 inches and fold in half like a book. That is a double turn.
Repeat the same step and roll out until the rectangle is 24 x 8 inches. Fold the left end to the center and then the other end oner that. That is a simple turn. Wrap up the dough and refrigerate for one hour. The dough will form many layers that make the Croissants perfect that will bake into flaky layers.
Remove dough from the fridge and use half the dough at a time while the other half remains in the fridge making sure the dough stays chilled at all times.
Roll out the dough to a rectangle measuring 18 inches wide by 8 inches wide and 1/8 inch thick.
With a sharp knife or pizza cutter divide the dough into 6 triangles to make 6 large croissant. If you would like to make sampler croissants, divide the dough into 12 smaller triangles.
Repeat with the remaining dough.
Roll out croissants starting at the wider edge and roll to the pointed tip.
Place on a baking sheet covered with parchment paper.
Make your egg wash by beating two eggs together in a small bowl. Brush your croissants with the egg wash.
Cover with a towel and allow to rise again for 2-3 hours until the croissants have doubled in size and are puffed up. Brush the croissants with egg wash right before baking.
Preheat the oven to 400 degrees.
Place croissants in preheated oven and bake them at 400 degrees for 10 minutes.
Reduce the oven temperature to 375 degrees and bake for another 10-15 minutes until golden brown. Total baking time should be 20-25 minutes.
make chocolate croissants roll dough in small rectangles about 3 inch by 4 inches
Place a small amount of chocolate at thee base of the croissant and roll up.
Or spread chocolate on the croissant before it is rolled up and then roll up
follow the rest of the directions for the same time and temperature.