This wonderful croissant recipe is shared by Christine's blog, and you cannot go wrong with it, as she provided us the fantastic step-by-step illustrations how to make it. :) So during the weekend, I baked half-of-recipe, and made around 16 mini croissants. I baked only half of it, and the other half, once final proof, put in the container and kept in the freezer. The croissants were still remain soft until the next day.
Extra dough, I cut into small square cube, sprinkle or roll onto sugar before proofing. The final result was not bad, just like eating the sugar crackers.
The other half of croissant that kept earlier in the freezer can be used anytime. What I did is I took out from freezer and transferred it to the fridge one day in advance. Anytime, just half an hour before I baked, I took out from the fridge. Like the below sandwich croissants I baked it this morning, just nice for our family's breakfast. :)