The Making of Croissant - Part 1

 What's was Mom thinking?  Too much fuss over this 81 to 243 layers that she's trying to ... make 

Day 1 to 2, Mom was making three doughs and letting them rise nautrally under cold temperature.

Day 3, she started to combine what has been fermenting naturally over night.

 Then she starts the most daunting task of laminating layers after layers ...

 That's only 20% of the work done.  She still needs to fold and roll to create more layers.

 There again, she was telling me that she needs to freeze it for half hour in the fridge for every fold.

 Then she needs to relax the dough after taking out of the fridge before she can knead, fold and make the layers.

 So this was the final fold and layering she does.

 She cut it up and roll it.  Yet another 3 hours passed to let it proof (rise slowly).

 Second proofing before going into the oven ... another 2 hours!

Finally into the oven...  The whole process takes 3 days for fermenting, 5 hours of folding and freezing, 5 hours of proofing and 30 mintues of baking plus 1 hour of cooling the Croissant!