hi i know making croissants can be a lengthy project but i have made excellent danish and puff pastry using  the processor. this i tried from nigella lawson's baking book from a recipe adapted from beatrice O. (the great scandinavian baking book). anyway, the whole point is the butter thats usually rolled in after the dough is made is actually mixed in with the dough right from the very beginning and then you do the usual letter folds. so what im after now is a recipe for croissants that i could try using the same processor method. appreciate any feedback thanks heaps.