I made croissants! This has been on my list for quite a while now, but have been way too intimidated by all the laminating and proofing and making sure not to touch it too much, etc. After my success with puff pastry I was confident enough to tackle them. I used the recipe from Mastering the Art of French Cooking, Volume II, and was surprised to see that it only required one stick of butter (!!!). It was a rather warm day (almost 80 degrees in the kitchen) and I had to space out the work into two days, and I think it might have affected the dough a bit (I didn't listen to the guidelines on when I could take breaks). They were still wonderfully flaky on the outside but a little too dense on the inside. Nice flavor though. Can't wait to try again and again and again.