Croissant work - but only if you look at the Video

boris_855476

It worked this time - after many failed trials. 

180º C convection 19 minutes. 

The solution was to look VERY carefully at the video (many times over) as it shows several tricks when layering. 

Especially first press the ends of the dough with the roller and only then roll the dough out from the middle to preserve the sharp edges.

As I could not get hold of the flour used in France (T45) in Austria - I worked with the flour nearest to the French one I could find locally - that was Type W700 (12% protein content)

But there is more - the realt trick to get to the pinnacle of Croissant building is found in my posting at my entry below this recipe

FrankM_3301

Persistence pays off!