Agreed about the temperature, even with the frozen stuff you need to have the timing right and everything ready.
Even the "pousse" (2h "growth once cut and formed). Ideal temp 28C, I use my oven ("off"), put a thermometer inside and control the temp (28C) by putting a bowl of icy water inside.
I'am still at the trial period with the above ingredients.
Made croissants twice, pain au chocolat once yesterday.
Tomorrow will be what they call here "raisin roll" (pain aux raisins).
A little bit more complicated as you need to make the creme patissiere !
I'll keep this updated.
Economically it is sure worth it ! A croissant cost 20 / 22 k in a bakery here.
With one sheet of dough I can make 4 : 60.000 : 4 sheets = 15.000 : 4 croissants = less than 4.000 / pce.
Nice profit some are making....

