Home made buttery croissants

This is another 2 day job!  I've always wanted to have a go at making croissants and have to report it's a real faff - much easier just to buy them, especially fresh from the bakery.  I wanted them for breakfast but this recipe doesn't allow that, and so they were a little stale for next day breakfast.  I checked in my Aga cook book and Mary's recipe says all the folding and chilling is done one day, dough is put in a plastic bag in the fridge overnight so shaping and rising can be done first thing in the morning (need to get up early though!) and hey presto you get just-cooked croissants for breakfast.

I did sample one when they came out of the oven and they were lovely - crisp outside and doughy inside.