Mission, Croissants: Accomplished. What fun! And not nearly as difficult as I expected! Time consuming, yes, but actual level of difficulty was surprising in its straightforward simplicity. And the result is pure satisfaction as you dig in to your first warm croissant, in all its buttery, flaky glory. I am not going to re-print the recipe here as Cooks' Illustrated did such a wonderful job of including detailed information and step-by-step photos, you'd be much better off following the recipe directly. But I will share a few things I learned: Mind your temperature. Don't even attempt these if it's warmer than 75 degrees in your kitchen. Like Cat discovered, your croissants will melt into buttery puddles. Grab your ruler. Yes, I am suggesting you bake with a ruler by your side. The Cooks' Illustrated recipe is very specific about measurements, and I found if you are accurate in your rolling and cutting, your croissants will be perfectly proportioned. High protein flour. I didn't buy

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