Originally Posted by LapLap

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If it’s something you really want to tackle, try making a “Danish Pastry” first. You essentially make a brioche type dough first and then introduce a few layers - a “Danish” requires less layers than with a croissant. My current lockdown hobby is going through the recipes and techniques shown by this baker, haven’t had any failures, everything has been delicious, coincidentally he has included directions for a Costco type pastry, which seems to be the exact kind of compromise on making a true croissant that you were looking for but didn’t know it:
https://www.youtube.com/watch?v=aj5J1rkr9SQ&t=762s