Are croissants impossible to make??
I've made croissant dough twice now and both times they haven't risen!! Yeast is fine. I'm fairly sure it's the laminating technique. All the recipes say to place into fridge to keep cool between rollings. When I pull the dough out the butter is brittle and I think these pieces pierce through the dough layers.
So, my question, is it even possible to make these yummy treats? I'm in croissant depression at the mo. What can you do with dough that hasn't risen?