I should add: I have tried several American (unsalted) butter varieties: LandOLakes is tasteless, Cabot is slightly better, Katies taste good but crumbles and does not roll well - also a bit sour when cooked. Organic Valley tastes good but is also too crumbly. Mixing Organic Valley and Cabot is so so - decent taste, not so crumbly. The best croissant I made, by far, used Irish Butter. Rolls well, tastes geat. Costs a lot. I am thinking of trying some other imported ones. Also: use baking paper, as Croissant absorb flavor from a pan if they are in direct contact with it.

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