home made croissants

i chanced upon instructable.com's v comprehesive manual on croissant making and it inspired me to make a batch...
... a 4L container full! there are enough croissants for sunday breakfast for the rest of the year!

i started with 1kg of plain flour with 8tbsp of gluten flour (so to make the cake flour a strong flour - much more economical than buying bread flour (( usually 4 times the price of plain flour))) ... gluten is 75%+ protein vs cake flour = 8 to 10% protein... what we are looking for here is 11-13% protein in the bread flour...

little croissants are lined up for proofing before being baked...

they are in...

they have expanded after 10 mins

a freshly baked hot rustic (quirkily shaped) croissant with my home make marmalade...

other quirky croissants cooling down...

look at all the layers! (on the side... that's the result of all the folding, rolling and waiting)

yum!

fluffy texture... interlacing layers and the buttery aroma!

...all in all i've produced 35+ small croissants from less than $5 worth of material (1kg flour, 8tbsp gluten = $6 for packet of 500g, 5oog butter, 2 eggs, 2tsp salt, 2stp sugar, 4 tsp active dry yeast, water)... coles sells croissant 4 pack for $2.89? or is it more? and i've got 35+ croissants for less than $5! (and no preservatives and additives!) bargain!