My croissant project is coming along nicely. I have been practicing on croissant/laminated dough for the past couple of months. The results are getting more consistent and predictable.
I usually make the laminated dough and shape few of them into croissants and the rest to something else (for change and variety). This week I made whole wheat laminated dough and made them into chocolate croissant.
I made the chocolate croissants several times before by using the dough scraps, trimming from croissants shaping. They also worked fine with those scrap and was perfect way to used up those dough trimmings.
Full post and recipe is here.