You can make 'faux' croissants from flaky pastry, but they will not rise to the same extent because genuine croissants are yeasted. Brioche is an entirely different process (more like making a very rich bread dough with eggs and butter). For croissant making (in particular) I recommend you get a bread book out of the library as you really need to look at the diagrams to know what to do. Perhaps there is an online site you can look at ? :-)
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