Traditional Layered French Croissants
Crisp buttery outer layers and a soft, delicate interior make these delectable croissants melt in your mouth.
The key to rolling out the butter and dough layers is to have them both at the same temperature when you begin. The butter should be bendable but not greasy; if it's too cold, it will be prone to cracking. Tip: take the butter square out of the refrigerator about an hour before you start laminating.