That is ,If My first attempt did yield anything close to a croissant. I Was inspired by Akiko's Post here [1] about her great croissants adapted from Steve's Great website: Breadcetera [2], and i had to try my luck at croissants.

 This time, i have managed to retain the butter in the layers in the oven, and not ending up with a puddle of molten butter. The Dough lamination went on smoothly, But I had to let the dough chill in the freezer for 25 minutes per session instead of the fridge, due to my warm kitchen.

Chilling my dough in the freezer lead to a prolonged final proof (3 hours), which were not enough. I was too scared to allow the dough ferment in my warmer kitchen, as the butter may melt.

Finally, i actually had Croissants, with Butter in them, and a lovely flaky texture, though not as airy as Akiko Croissants, But Considerably light.