It seems like every cooking blog that has a post about croissants has the same story, and mine is no different. Yes, I have thought of making croissants for awhile, but was too intimidated to try. Yes, I did look at many recipes, videos, pictures, etc. before finally working up the nerve to do it. Oh, and yes, they didn't come out perfect so I have to try again. Sometime.
Actually, I can't complain too much. It was an overcast, nothing-much-planned sort of day, and I enjoyed the challenge of a new baking project. They came out looking beautiful and they tasted good too, even if the shape and texture weren't textbook perfect (as far as shape, I intended to make them straight as you see, but I didn't get them rolled quite as many times as is "correct").
Apparently, you can't judge a croissant by its cover. The crumb is what makes it, and mine was a bit doughy with a few large air pockets rather than a nice, uniform honeycomb. If you're interested, see nice croissant crumb pictures here.
Anyhow, there they are. Or were, I should say. All but the last two.
For future reference, I used 1/2 of this recipe and made 9 medium-sized croissant. I've got several ideas for improving my croissants which I will share next time. Don't hold your breath, though. It could be a month or even a year off. I welcome advice!