Somebody tell me how to do this.. 
Combine flour and butter to a fine meal, add salt, sugar, malt, yeast, and water. Rest overnight in fridge. Lay in butter layer, do a quad fold and tripple fold. Rest overnight in fridge. Cut to triangles, add desired flavorings, roll, top. Rest at least 6 hours in fridge. Rise and bake, or rise, fridge, and bake.
Croissants are interesting because they're a combination of a yeast leavened bread and a steam leavened pastry. This makes them challenging.
In b4 TA.