Once you've tasted a croissant you've made with your own hands, your universe will radically change and you will think twice before buying one again, in case you can find it in your part of the world to begin with. It is quite complicated to get it right and have that crispiness that is absolutely mandatory in a good croissant, but I wrote you the recipe in small quantities so it doesn't feel that overwhelming and, more importantly, not to feel sorry if you have to throw everything in the bin (hopefully you won't). See how many precautions I take for those thingies? And they're not even invented by the French (but by a Viennese baker, that's why it's also called a viennoiserie)... Make sure you have enough butter and jam in da house for them, 'cause you will see that you will want to repeat the experience, and that asap!