This is what the dough looked like after about 20 hours. Lots of buttery layers. After all was said and done were they better than Pillsbury crescent rolls? Yes! Have I purchased better croissants? Probably. Nonetheless, there is a certain awe factor to serving someone a croissant you made from scratch. They were very flaky, but not as light as I thought they should be, and their appearance was more biscuit-like in color in some spots than we would have preferred. At least they weren't an unqualified disaster.
The three best looking creations of the batch.