I actually had a dream about this. I did a bit of research, and here is what I found out.
- Puff pastry dough differs from croissant dough chemically.
- Puff pastry is simply flour, water and salt layered with butter
- Croissant dough contains milk and yeast
- Puff pastry will bake up crispy and flaky
- Croissant dough should be fairly light and soft and tender on the inside
While you can get a passable croissant from puff pastry dough, it will absolutely not stand up to a side-by-side comparison.
