It is a long process so we decided to grab a wine six pack from cork n' cap and spend the night at Ron & Chloe's and give the croissants a try.
After making the dough roll it out and let it chill for an hour
While the dough is chilling the fun part comes... pound the butter flat with a rolling pin.
Roll the dough out again and fold it into thirds around the butter
Now for the next few hours the dough has to be chilled-rolled-folded. So it becomes layers of dough and butter.
(Chloe had a few 1/2 bottles of wine in the fridge so we hardly touched our six pack)
When the rolling and folding is done let it chill overnight.
In the morning you shape the croissants, let rise for an hour and bake.
They turned out so yummy! I also read you can freeze them after they have risen. Then at night take them out of the freezer to thaw overnight and pop them in the oven in the morning.
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