#30141: My 2 cents worth: . . .
Posted by: mistral at 7:44 pm on Feb 26, 2018
The French use european butter, right? I'd go with that since you have it already.
I believe lots of commercial bakeries use convection ovens; so go with that. Or if you wish to go with a still oven, make sure you pre-heat well.
And the long rise (the three day process) should ensure a flavorful dough for your croissant.
Let us know how they come out!
A Proud "Master Food Preserver San Bernardino County" since 1996!