I used this recipe, from the French Loaf, based upon Julia Child’s recipe from The French Chef.
I’m not too familiar with making croissants, this being the second time I’ve tried. They’re much better this time. Croissants take a lot of work, a lot of room for rolling, a lot of space in the refrigerator, and a lot of time waiting for the dough to rest in between folding and rolling. But they’re so good.
Today would have been Julia Child’s 100th birthday. Go have a glass of wine and butter some bread.