Croissants

I always love a warm chocolate croissant for breakfast. But of course what is better than a homemade one? And I just happened to try out this new homemade croissant recipe (link HERE). Here are a few notes of what I’ve done:

This recipe took me three days to complete, so make sure you have enough time each day!
Most of my croissants were chocolate. My family and I are kinda chocoholics. I used two kinds of chocolate: Green and Black’s Dark 70% chocolate and Guittard Semisweet chocolate. Both taste delicious!
It might take a while to roll the dough. On the last day, when you roll out the dough, I had to put my dough back into the fridge for about 10 minutes. The dough was then able to be rolled out all the way.
Instead of using a meter stick, I just used a regular ruler.
When you shape the croissants, the notch should look like this:
When you bake the croissants, be careful putting the oven temperature on convection. After the first ten minutes, one pan of croissants was very brown. I then put the oven temperature to about 350°F and on Bake.
Along with these croissants, I made a Blueberry Honey Sauce. I did find it to have a little too much cinnamon, but still very good with these croissants!