Butter, Butter, Butter: A Journey In Croissant Making

Take any dough recipe you like (I used the one in Julia Child's Volume 2)

Pound approximately 1/2 cup butter into a square.

Refrigerate a lot and make three bookfolds (see photo #2) after you roll the butter/dough together.

Roll out dough and cut. Leave as they are or add any type of ganache. These have pistachio, but I also tried hazelnuts which was a good idea too. 

Bake similar to a pie for about 25 minutes (First half or so 400°C then lower oven to 350°C). Enjoy!