The style was described in "Encyclopaedia or a Systematic Dictionary of Sciences, Arts and Crafts" ("Encyclopédie, ou dictionnaire raisonné des sciences, des arts et des méties") edited by Denis Diderot and Jean le Rond d'Alembert, French philosophers of Enlightenment in 18th century:
"In palaces a noble character and an imposing magnificence should prevail, in royal residences grandeur and attractiveness suffice. For the rest, the attractiveness to which we refer should be understood here to emanate less from the arrangement of the decoration than from the favorable position of the site, the attractive environs, the suitable outbuilding, and the extent of the landscaped gardens; the Ionic order may be preferred for the exterior, and the Corinthian order for the interior. These orders seem to allow for a certain repetition in the forecourts and the exterior pavilions, and a certain elegance in the apartments, which give these buildings their designated style."

"Encyclopeadia or a Systematic Dictionary of Sciences, Arts and Crafts" by Diderot & d'Alembert
Total Time:  1 h
Prep:          15 min
Proof Time: 30 min
Baking:       15-20 min
Yield:          10-12 croissants
Level:         Easy

Ingredients:
Dough
  • 2 1/2 cup  all-purpose flour
  • 1 package dry yeast (1/4 oz)
  • 1/2 cup milk
  • 1 egg
  • 1 egg yolk
  • 1/4 cup sugar
  • 6 tbs melted butter
  • 1/4 tsp salt
Filling
  • 4 tbs melted butter
  • 1/4 cup sugar
  • 1 tbs cinnamon
Direction:
  1. Warm milk to about 90 -110 degrees F. Sprinkle the yeast and sugar  over warm milk, stir until dissolved  Let stand for about  10-15 minutes.  Yeats must be activated with sugar and milk until it forms a foam.
  2. Combine flour and salt in a large bowl.
  3. Beat egg and egg yolk.
  4. Pour  the eggs, the yeast mixture and the melted butter into the flour.
  5. Stir well all ingredients to make a dough.
  6. Cover, let rise in warm until doubled in size, about 30 to 45 minutes.
  7. Punch dough down. Remove dough to lightly floured surface. 
  8. Roll out the dough.
  9. To make the filling, spread the melted butter with  the pastry brush over the surface of the dough.
  10. Combine well the sugar and cinnamon.
  11. Sprinkle sugar mixture over the buttered surface of the dough.
  12. Roll the dough. 
  13. Cut the rolled dough into equal triangles as the below picture shows.
 15.  Place the spoon handle in the middle of each triangle and press. Be careful, do not cut the triangle.
 16. Preheat oven to 350 degrees F (180 degrees C).
 17. Place a sheet of the parchment paper  on the baking sheet (you can also grease it). 
 18. Place  the croissants  on the baking sheet. 
 19. Bake  the croissant for about 15 minutes or until golden and baked.