I say “today” but it was a two day process. We used the recipe from Cook’s Illustrated. Yesterday we mixed the dough and laminated it. Today we formed the croissants and let them rise and then we baked them. They are delicious, all soft inside and flaky on the outside. I will say that making pastry involving cold butter is a bit dicey in a house with no air conditioning in June. I would like to make them again and tinker with the shape a bit but I think I’ll wait until fall.