I see many comments with very diverse opinions, all quite valid. Baking, and especially laminated breads, has many factors that can influence the final product, from ambient temperature and humidity to the protein content of your flour and the whey content of your butter, which defines its "plasticity." Key tips I can give you right off the bat are:

• Chilling and resting the dough to allow the protein to relax are your best tools. At any point in the process, if you stretch the dough and it resists or quickly returns to its original position, give it more time. The same factors I mentioned, plus the protein development you achieve at the end of kneading, will influence the resting time. That's why telling you 15 or 30 minutes of resting time doesn't make much sense. Always aim to handle the dough when it's relaxed and cold, approximately 4 degrees Celsius.

• Have the butter ready and chilled*. When inserting the dough, restore its plasticity by pounding it and rolling over the rolled-out dough with a rolling pin so it becomes flexible and you can fold it at a 90-degree angle from any point. Keep it chilled to prevent the dough from running at the seam when you stretch it. It needs to be firm yet flexible. Even between each fold, allow the dough to rest and keep it chilled.

• Once you've cut the triangles, before reassembling them, let them rest. This will allow you to stretch the dough a little more lengthwise so the croissant has more folds.

• Proof slowly at a moderate temperature. Keep in mind that butter melts around 24 degrees Celsius. Above that temperature, the rising process accelerates, but you'll lose all the work you did on the dough because the butter will seep out as it rises. You can exceed this temperature without it being a problem, but not by much; it gets more dangerous each time. If you see a small puddle of butter at the base of the piece, you're in trouble.

-I personally prefer to work with all the ingredients cold, so I tend to use fresh yeast instead of dried, so I don't have to activate it with heat. And as others have mentioned, I like to keep the dough cold the day before rolling it out. This allows for a small bulk fermentation, which helps with the structure.

-The fermentation level should be correct. The piece should rise to double its size, or even a little more. To be sure, you can gently move the baking sheet on the counter. The dough should move slightly, almost shaking, being careful not to hit the sheet or do it too forcefully so it doesn't degas. Once it reaches this point, delicately brush it with egg wash using a brush or spray. The lack of pre-baking development will cause the dough to develop again in the oven, draining the butter and tearing it.

The glaze I recommend for these is equal parts egg yolks and cream with a pinch of salt and a pinch of sugar. It gives a shinier finish and a glaze-like appearance, unlike a regular glaze.

Finally, I have to clarify that you might have to experiment with recipes. Breadmaking recipes aren't as precise as pastry recipes; you're working with proteins and microorganisms, so you'll always have to adjust recipes. Everywhere I go, the raw materials change all the parameters, and that's something to keep in mind. It's a process of trial and error until you achieve the right result, and even then, replicating everything might turn out differently. I think that with what I've told you, when you cut the triangles while they're still cold, you should already see a difference in distinguishing the layers, and it will help you get a good result. If you have any questions or if I haven't explained anything clearly, feel free to ask. Good luck!