What are you most proud of? I've tried to make croissants dough for years, they all turned out disastrously. Thanks to Colette's clear instructions; I've successfully made a beautiful croissant dough without struggling at all. I love the way she teaches the class. Great instructor. What advice would you give someone starting this project? I made a huge mistake of not putting salt into the mixture. I guess I thought the 'sugar' was the salt. The croissants tasted bland and they didn't have volume at all during proofing. Next time, I would taste the similar color/texture ingredients (such as fine salt and fine ground sugar) before I mix them in the mixer.