WOW is all I have to say! The flavor is phenomenal, they were crispy and flakey and easy to make. My husband is crazy about them! I have never made any kind of laminated dough let alone croissants. This was quite an adventure, I never thought it was possible that I could make something like this and be successful. I did have a little bit of trouble. I baked them as recommended, using the convection setting. Because I was using convection so I lowered the temp to 400 and for 15 min.; I then reduced the heat to 325 and baked for 15 min. The croissants in the first pan I baked were all overdone and some of them were burnt. The second pan I reduced the amount of time while baking at 325 degrees by aporx.7 minutes. These were also overdone and at the cusp of being burnt as well; but in better shape than the first pan. What would you recommend for baking time and or temperature adjustment to avoid them being overdone? Is there an internal temperature that they should reach or is it not possible to temp due to the loftiness of the dough? It was stated in the blog that you could freeze the croissants. I assume that they are frozen before they are baked. That was what the pictures indicated, I think. When you take the croissants out to bake, do they go into the hot oven frozen or do you thaw them first? I also assume that the baking would be according to the direction in the recipe. Is this correct? If this is the first time you've made this recipe in your home oven, then you've seen first hand the adjustments you need to make to get your own picture perfect results. You were so smart to do a test bake and adjust - this recipe needs even more temperature adjustment for your oven. Turning down the heat even more should work, but be sure to do another test bake. You might even consider checking your oven temperature to see if it is running hot for all baking. Sure, you can freeze the shaped dough! Freeze up to 2 weeks and thaw overnight before the bake. Bake as directed in the recipe or blog post. Irene @ KAF

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