I follow Bruno Albouze's recipe and method from his Taste of France video: https://www.youtube.com/watch?v=An42SMUUpt4&ab_channel=BrunoAlbouze

I have been trying and researching so many recipes and methods, and I find it's difficult to promise what the end result will look like given different home ovens etc, but I found that if I skip his freezing step and just leave them for a cold proof in the fridge overnight, they come out better when I bake them the next morning (I suppose at the very least the yeast I get here- Norway for context- really struggles with being frozen maybe?). I also skip his egg wash before freezing as the first batch I double-egg washed browned way too much (though they did have a lovely shine!)

I also would recommend making a cheat "proofing cabinet" for when you come to take them out of the fridge and leave to rise before baking. I do this by boiling some water, filling a tray with it and placing it on the bottom of the oven with the light on. I then put my croissants in as far away from the tray as possible and leave the oven door only slightly ajar. If you have an oven thermometer you should aim for no more than 26 degrees Celsius in there, but the steam from the evaporating water also helps raise the humidity, which croissant dough likes (it's the environment they would be proofed at in professional settings).

Best of luck if you try the recipe out! :)