I've only made these once, but I'll definitely try them again to see if I can get them perfected a bit more. I didn't have any trouble with the butter/rolling/folding/chilling process. That all went just fine. However, after shaping them (which I also need practice doing), I had trouble getting them to rise. If you put them somewhere warm to rise, the butter will melt and ooze out. When I discovered that happening with half of them, I put them in the oven directly. So, I'm not sure if I should put them back in the fridge to rise (and take forever doing so) or what. Anyway, they came out pretty well, crisp and flaky on the outside and soft in the inside. About half the bottoms got very toasty from the oozing butter mentioned earlier. As others have said, the recipe is good, but it will take some practice to get it right. *Update* On my second try, I made only 6 larger croissants and let them rise in a cool spot overnight and they puffed up beautifully. The butter didn't melt out of them while they were rising :)
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I've only made these once, but I'll definitely try them again to see if I can get them...