I enjoy a good croissant. There is something special about this small crescent-shaped pastry, that has delicious flaky inside part, and attracts so many people to enjoy a bite. I picked a recipe from " Flour" book. I like the way it came out, but will not do again. The process was not described correctly (however very detailed). Proofing took 8 hours, which is very long. Was it my fault?-Perhaps... But... I will do the next time classic croissant from the classic pastry chef notes.
