I have had a couple of tries at croissants but let go as I found it too much trouble and the results were rather lame.
In the week before Easter I had another try as I thought it would be the right thing to have for Easter breakfast. To my amazement the lamination of the dough went a lot better than before. I could feel that the dough was stronger and the butter didn’t ‘melt’ into the dough while rolling it out. The results were quite impressive, though I did find them a little on the small side.
Today I had another go. I was on a roll (pun intended) after all. The results were even better. The photo’s only show one half of the bake but I am so happy with the results that I just have to show them here.