If this portion is too large and you won't be able eat all the croissants within a few days, make half of the recipe up till before the last proofing cycle (step 15) and freeze them on a baking sheet. Once they are frozen solid, place them in ziplock bags to prevent them from obtaining any freezer taste. That way you have croissants ready to bake at all times. If you go through with freezing croissants, give them at least 6 hours to proof at room temperature before putting them in the oven. Oven temperature should remain the same as baking them unfrozen. Also, don't forget the the egg wash.