In the laborious process of making these croissants, I think we were meant to learn about either restraint or perseverance. In the end, we chose to only learn about perseverance. Despite all the obstacles that poor reading comprehension threw at us, Eric and I succeeded in making some buttery, if slightly smoky-tasting, croissants. We used the recipe in the beautiful Tartine cookbook. Some photographs:
Whatever you do, don't do this:
Laminating was not as tough as it sounded like it might be.
As Julia Child might say: "num num!"
The seductive power of croissants to compel you to eat them only grows stronger after baking:
Not for the faint of heart:
But definitely for the fancy-schmancy and almond-lovers: