I'm finally getting around to posting my September Daring Baker Challenge. And, yes, I made them late too. Let me just tell you. Croissants are NOT something you want to make when you are in a hurry. I know this because I rushed through the whole process and was rewarded with small, skinny, leaden croissants. They didn't taste too bad hot from the oven. As soon as they cooled, though, I just wanted to throw them away.
I don't think I started out too badly. I made the yeasted dough, let it rise twice, filled it with butter, and did multiple turns. The problem started when I wanted to form the croissants. It was 10:00 at night and I just wanted to get them done. So, when the dough started snapping back like a rubber band I started to manhandle it. Under the hot lights and with all that rolling and growling the butter melted. All those beautiful laminated layers of dough, butter, dough, butter became one big blob of greasy dough. Needless to say my croissants were less than perfect.