Somebody called this attempt of my latest croissants, "braveheart". Not because I made them from two different flours; finely milled durum - semola rimacinata - and wheat. Rather it's the goat butter from Trickling Springs Farm I used to layer these hybrid croissants.
The first batch was less than stellar. I did not have enough heat and it probably needed a stronger fermentation. The scent of goat is evident straight from the oven, but the flavor is close to regular cows milk butter when cooled. I'll definitely give these another go, as the croissant is crisp!