5th attempt at croissants

Ta-daaaah! Chocolate croissants. They're almost beginning to resemble croissants now. (Sorry there isn't a photo of one cut in half - I tried, but they all blurred). These are based on the same recipe used in my fourth attempt, here. However this time I used President butter - it's French and unsalted, so I assumed it would be great for croissants. I was wrong - this butter softens really quickly at room temperature, making it inconvenient for use in laminated doughs (although probably great for all other forms of baking). This meant that a lot of the butter leached out of the croissants early in the cooking process. (Other reasons for this happening are underproving, however I'm 90% sure this batch was completely proved).  I'm still searching for the perfect butter - until I began making croissants, I failed to realise just how much variation there was between butters. 

Still waiting for my Absinthe and Amaretto to arrive, but in the meantime I have amassed a variety of interesting flours, so I'm aiming to complete a few more of the Larousse bread-based recipes soon.