In almost two years I tried to make croissants four times. I always thought they were too difficult to get right. The previous trials were not good, but this time I got something much better. Locking the butter in has been my greatest challenge, and the lack of patience to let the dough cool down is not minor either. I used a three-day old poolish to make the dough which gave a great flavor to the croissants. I am also satisfied with the honeycomb crumb structure. In spite of forgetting to add salt, the overall result and flavor are quite good.