Rustic Edibles

The Croissant and puff pastry as a whole has been one of my unpredictable giants to slay this year in cuisine. To some, croissant may simply be a few bites and a yum! But to people like me who find purpose in baking, it's issues from the lamination, the flakiness, taste, a veritable butter to use, the applicable recipe (because there are many), time and that great nemesis of making puff pastry - humidity.
How can one (home baker) make this dough that practically consists of 50% emulsifier behave in a country that has an average low of 78 degrees Fahrenheit? I can only say, practice, patience (which I have to import) and importunity. I hope said traits have paid off particularly with today's product. It's quite the assignment each time one asks me to make it but one that I will decidedly say I love, even if croissant is designated as one of the top 10 difficult food items to make in the world.
Happy Holidays from Rustic Edibles... Fancy a croissant?