Julia Altshuler wrote:

> We've just taken our 3rd try at home made croissants out of the oven.
> The plain ones are our best effort in both appearance and taste. The
> almond ones have actually been going downhill, especially in the way
> they look.

Great story. You describe so well how much fun croissants are
to make and what a juggling act it is to get them right.

I heartily agree that a first rise before rolling works out to
a better tasting dough. No matter what recipe I'm using, I always
do a cool rise in the fridge for a day before rolling.

Reg