The Best Croissants

Name: The Best Croissants
Cuisine: European, Mediterranean, French
Ingredients: 3⁄4 cup (200 g) 2% milk; 1⁄2 tsp. (2 g) active dry yeast (not instant); 1 1⁄4 cups (175 g) bread flour; 2 tsp. (8 g) active dry yeast (not instant); 1 3⁄4 cups (425 g) 2% milk; 5 1⁄4 cups (800 g) bread flour, plus more as needed; 1⁄3 cup (70 g) sugar; 1 tbsp. plus 1 tsp. (22 g) fine sea salt; 1 tbsp. (12 g) unsalted butter, melted; 5 sticks (585 g) high-fat unsalted butter (look for European-style brands like Plugra, President, or Kerrygold) at room temperature; 3 large egg yolks; 2 tbsp. heavy cream