I followed Serious Eats recipe for Blitz Puff Pastry and tried to make croissants. The results weren’t bad — but not quite the fabulous croissants I’d hoped for.

Some thoughts:
– The croissants need to have a chance to rise and come to room temp, I tried up to two hours (they weren’t quite jiggly yet) and there was still a small log of dense (but cooked) buttery dough in the middle.
– I wonder if this has to do with the dough itself, I plan on trying this technique with the Momofuku Mother Dough base.

Edit:
Shamiq points out that my croissant looks like an Omanyte. LOL