Classic French Croissants

This was the main recipe I based my croissants on:
https://www.weekendbakery.com/posts/classic-french-croissant-recipe/https://www.weekendbakery.com/posts/classic-french-croissant-recipe/
Warning: you need a kitchen scale for this recipe!
However, since I was unwilling to spend THREE DAYS on making croissants, I made the following alterations.
I started the recipe first thing in the morning, at like 8 or 9 am. I put the dough together as described, then allowed it to chill for 12 hours. Before getting in bed that night, I rolled the butter into the dough, allowing it to chill for 20 minutes between each roll out, rather than a half hour. Then I let it chill over night. 
Also, between lamination layers I brushed a very tiny amount of cold water because I read that gives you extra puff.
The next morning, I shaped my croissants and allowed them to rise. I added frangipane (almond paste) in the center and sliced almonds on top after the last egg wash to half of my croissants, and a simple chocolate ganache to the center of the other half, to further fancify my croissants.

The Celsius/convection oven setting calculation was a little confusing, so I preheated my (conventional) oven to 430F, immediately reduced it to 400F as soon as they went it, kept it there for 10 minutes, and then further reduced it to 375 for another 8 minutes.


When making the dough, another options is to activate the yeast in the warmed water for 5 minutes, then add it to the other ingredients. Allowed it to rise until it doubled in size, then rolled it into the square and chilled it for an hour instead of overnight both times it says to do so. This way is a lot faster, but the texture of the pastry and definition of the layers is much better if you wait the 12 hours.

The frangipane was
3 tbsp SOFT unsalted butter
1/4 cup white sugar. Cream those then add 1/2 cup of almond flour, 1 egg and 1 tsp vanilla. Mix those then add 1 Tbsp white flour.

The chocolate ganache was
1/2 cup heavy whipping cream. Heat in the microwave 1 minute until HOT. Add 6-8 oz semisweet chocolate chips. Stir until smooth.