I fine tuned this recipe for quite a while. It started back last summer and I need about a year until I was nearly satisfied with the croissants. The crumb could still be more open but that is only a question of practise. Theoretically you could use more butter for the tourage (300-500g) but for me the croissants are then way to fatty. And so I keep practising and share the recipe meanwhile with you so you can start practising as well 🙂

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