These turned out much better than I expected because I only had a day to make them so I skipped or decreased the long proofing time. And as a result the flavor wasn't as good. But the looks and the texture just makes up for that. And even though I decreased the butter to it to just 3 sticks (I thought it would make a finer square), the croissants were still very oily. But nonetheless, making my first croissants have been a start to my long journey ahead of other pastries to come :)
You can find the recipe in the book Baking by James Peterson, or at Tracey's Culinary Adventures blog with step-by-step photos.
Again, CLICK HERE TO VIEW THE RECIPE with step by step photos.
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