In a large bowl, mix together the bread flour and yeast. Gradually drizzle in melted butter and your chosen liquid (water or milk) until the dough forms. Knead for about 8-10 minutes until it's smooth and elastic.

Cover the dough with a clean kitchen towel and let it rise in a warm area until doubled in size, approximately 1-2 hours.

On a floured surface, roll the dough into a large rectangle. Spread softened butter evenly over the surface, then fold the dough in thirds like a letter. Roll it out again to create flaky layers.

Cut the dough into triangles and roll each triangle into a croissant shape, starting from the wide end. Place on a baking sheet and let them rise for another hour until puffed.

Preheat your oven to 375°F (190°C). Bake the croissants for 20-25 minutes, or until they are golden brown and have a delightful puffed appearance.

In a bowl, mix cream cheese, vanilla bean paste, and a splash of milk for the glaze. After baking, drizzle the creamy glaze over warm croissants for a delicious finish.