When making the croissant dough, avoid kneading it, as this will develop the gluten too much. Add only enough water to make the dough stick together.
Keep the croissant dough cold as often as you can. After you cute the dough into the triangles, I recommend placing them all in the freezer for a few minutes, then taking out only a few at a time to fill and shape.




Leftover mini croissants are best kept in the freezer, and left at room temperature to thaw out.