Home-made croissants

I embarked on an adventure this weekend and attempted to make croissants from scratch. I had lots of fun making the pastry - definitely the thing to do on a cold rainy weekend. Except it was a hot, sunny weekend so I missed out on the good weather! I didn't mind - what could be more fun than going back to the kitchen every few hours to do something more to progress the pastry?

I found that the proving step is very important (otherwise they're heavy and doughy, much like bread if you don't prove it), and it's important to keep it as cold as possible, as with other pastries.

I inadvertently made mini croissants because I hadn't quite worked out how long the triangles have to be to make ones of normal size. However, they were very cute and my colleagues certainly enjoyed sampling them!

I used the instructions from here. Annoyingly, the ingredients are on the first page and the instructions on the other pages, so had to keep going back to refer to the ingredients. Apart from that, I don't think I can improve upon the recipe, so I'll just leave you with a couple of photos.