Removed the croissant dough from the fridge and prepared for baking this afternoon.

Was not sure how much the Sur la Table recipe would make so I attacked the whole batch. Twenty-two in all, half of which I made as chocolate.

Working with the dough is not a fast process. With a whole batch, the second half had started rising on the counter by the time I had the first dozen prepped. Should probably try to chill or freeze the other half next time.

Baking is absurd. So much butter just spills out of the croissants. Good luck that I used two pans with lips on the edges.