I got the recipe here:
http://www.foodnetwork.com/recipes/jacques-torres/croissants-pain-au-chocolat-pain-raisin-and-danish-recipe/index.html
the dough has proofed and has been rolled into a rectangle
the butter is at room temperature
i flattened the butter and laid it on top of the dough
folded the dough over the butter
rolled out the dough again
fold over and refrigerate
flatten again and dollop with almond cream made ahead
sprinkle with rum soaked raisins
roll up into a log
log
log cut into three pieces for freezing
log cut up
proofing three pieces for breakfast overnight in refrigerator
Space Place House 