There seems to be two ways of making croissants: The first one is to make a dough (détrempe) and leave it in the fridge overnight. The next day, you incorporate the butter do the turns etc. This is the method found in Baking With Julia, The Brother Roux on Pastry and How To Bake by Nick Malgieri. The second one, advice you to make the dough, let it rest in the fridge for an hour or so then incorporate the butter, doing the turns. This is found in Nancy Silverton’s Pastries From La Brea. Rose Levey Beranbaum in The Pie And Pastry Bible says you can leave the dough in the fridge between 2 hours or over night. What are the advantages of each methods? What are the differences in the croissants ?