What's next after puff?

CROISSANTS! ! ! I finally achieved another mission, isn't that great news? And believe me, this is supertedious, not in the sense where lotsa work is involved (which i do not mind), but more of like the precautions and extra care that i have to take when making them...Good stuff are normally complicated huh??

Croissant is a well known French pastry (i used to think it was Danish!) which has this crescent shape (like a moon). This buttery flaky and extremely fattening pastry is made of layers of yeast dough with butter, through three succeeding processes: rolling, folding and chilling. A well made croissant not only emphasizes on the distinct shape itself, but should be light and flaky.

Croissants and Danish pastries are the same, although croissant is more on the savoury side and danish the sweet. Both doughs are made with similar ingredients, and needless to say, very generous amounts of butter. The yeast dough is rolled out thinly to wrap up a chunk of butter and then folded into numerous layers. Chilling in between is required to ease handling of the dough and to prevent the soft butter from oozing out during the rolling process. It is the several repetitions of rolling, folding and chilling that creates the fluffiness, buttery and flakiness in the pastries.

This is my first attempt in making croissants, and definitely more space is needed for improvement. I think my croissants are too soft, which i am not pretty sure if this is right since i hardly and seldom eat croissants (considering the fats in it).