Maybe it’s because I have an oddly intense interest in croissants, but I found this 10-minute video about how to make them fascinating. Watch at least until the 1 kg sheet of butter is placed on the dough to be folded over several times.
Spoiler: they turn out great, which was unexpected because so often croissants are more bready and dry than flakey and moist, even in France. (thx, aaron)