Hot out of the oven! Flaky, buttery pastry perfect for a Sunday morning. These croissants took me 3 days to make. Yep, 3 days. They weren't difficult or really time consuming but they needed so many rests periods and overnight trips to the fridge that to eat them on a Sunday I needed to make the dough on a Friday.
At the end of all my folding, rolling and resting there were so many layers of dough that when baked they puffed up and had the perfect duo of a slightly crisp outside and a moist and light, soft and airy inside.