I've made croissant dough the classic way a couple of times and never had problems with the end products.  Today, I made puff pastry and used a portion to make peach tart tatin. I'm disappointed that the crust didn't come out crisp-flaky as it should although I saw it puff a bit while baking.  I used flour labeled organic pastry flour that I bought in a blue bag at Whole Foods.  The flour was the color of wheat, i.e., not white, and the pastry had a wheat taste. Somehow, I remember a whiter-colo