Croissants Redux

I have branched out into pastries this week. This was my second attempt at making croissants using the traditional method. Will I never learn not to make these when it is over 100 degrees outside? Rolling out the stretchy dough is difficult enough without having the butter start to melt within 2 minutes of taking the dough out of the refrigerator. Here is a photo of the chocolate version of croissants:

I need more patience and a dough sheeter! I am considering making them again, but using my pasta roller to get the dough thin enough on the last step. I think it is a genius idea!