I was disappointed with the results of this recipe. The croissants turned out greasy and extremely salty. I know croissants are difficult to make, but I don't think this was due to my inexperience. However, I did make one change, and I think it's only fair to tell you about it - I used a chilled cheese slicer to slice the butter thinly, and I placed the thin slices on the rolled out dough, then mashed slightly with my fingers to soften the butter and make it malleable. I did this because I didn't think there would be any way for me to handle the butter according to the recipe without melting it. I have since read in other recipes that you are supposed to smash the butter with a rolling pin and roll it between two towels. Anyway, after all that work and anticipation, I will probably end up throwing these out. I just don't like the flavour at all. They taste like greasy French toast. They do have a nice crispy outside and a tender inside, though.
If I were to make these again, I'd decrease the salt to 1 teaspoon, and I'd decrease the butter by 2-3 tablespoons. The croissants were actually frying in the butter while baking, and that was a bit gross.
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I was disappointed with the results of this recipe. The croissants turned out greasy and...