I want to give this recipe 4 1/2 stars, not the best, but very very worth making. I don't have a bread machine, so I made the dough by hand, and let rise. The first folding would be less messy if you chilled the dough a bit after proofing. I also made cuts, for the chocolate to show through (and look more like store-brought). I baked about 12 mins, and they turned out lovely golden brown. The taste is different from the normal croissant, but still soft, fluffy and slightly flaky.
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I want to give this recipe 4 1/2 stars, not the best, but very very worth making. I don't have...