I recently made croissants combining your recipe from this (http://willowbirdbaking.wordpress.com/2010/07/03/secret-garden-recipe-homemade-buttery-croissants-and-pains-au-chocolat/) recipe from Willow Bird Baking. Basically, I was using whichever recipe accommodated what I had on hand and what I had time for. The final results were PERFECT. We made plain, pain au chocolate, ham & swiss, and almond paste-filled. None survived the week. My question, though, is if you have any experience with butter alternatives for making croissants? My uncle is allergic to casein, which is a protein in all milk, regardless of whether it's cow or goat. I've recently stumbled upon vegan butter in cubes that I'm tempted to try. I was also wondering if the butter flavored Crisco or a combination of the Crisco and a vegan buttery spread would work. Thoughts? A non butter fat may be used. However it must be of the same consistency, it must be plastic. Spreads will not perform. I would start this experiment with Crisco. Frank @ KAF.

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