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Buttery, flaky croissants. Wow. These are every bit as incredible as I hoped they would be. These are definitely not something that you can just whip up without some substantial planning ahead. There are a few places in the recipe where the dough can be refrigerated for a long period of time and I took advantage of this so as not to overload myself while I prepped the rest of the food for our lunch. I started the preferment on Thursday evening and let it rest in the refrigerator overnight, then worked on mixing and laminating the dough on Friday, and after another rest in the freezer/refrigerator, I shaped, proofed, and baked the croissants on Saturday morning. Even though it is such a long process..IT IS SOOOO WORTH IT!