Another successful adventure in French pastrymaking. They turned out good, and of course I ate about four immediately, but next time I'll save it for cooler weather. The dough was a royal PITA to work because of the temperature and humidity and they did turn out a little tougher than they should be as a result. But still. FRESH, HOMEADE CROISSANTS. How bad can that be?
I've had the epiphany that I need to try toasting the blanched almonds before turning them into into almond paste, because I always end up feeling it's a little bland via the standard recipe...