Mix all the ingredients until you get an elastic dough.

Dough temperature: 20 °C.

Rest the dough for 10 minutes.

Put the margarine between the dough and make 3 single folds.

After each fold, place the dough in the refrigerator, covered, for 5 minutes.

After the rest of the third fold, open the dough to 3 mm.

Cut in the preferred size.

Proof the croissants. Proof temperature : 30-32°C , no humidity

Baking temperature: 200°C

Bake for about 18 minutes (depending on the weigh of the dough) with a bit of steam.