Croissant Dough

1kg (2.2 pounds) flour
11g (0.39 ounces) salt
120g (4.23 ounces) sugar
30g (1.06 ounces) honey
50g (1.76 ounces) yeast
200g (7.05 ounces) butter
480g (16.93 ounces) milk

Additional 600g (21.16 ounces) butter for laminating.
1 egg and 1/2 cup milk whisked together for egg wash

Combine all the ingredients except the butter for laminating. And knead for a minimum of 10 minutes to make a firm smooth dough. Wrap in plastic wrap and refrigerate over night.
Laminate withe the butter (see video for instructions).
Roll dough out and cut. Roll up croissants and leave loosely covered to rise for 2 hours.
Brush with a mixture of egg and milk.
Bake at 170C (338 degrees Fahrenheit) for approximately 15 minutes.

Candy Stabilized Whipped Cream.

1 1/4 cup (300 ml) heavy cream
2 1/2 oz (56.7 grams). (80 g (2.82 ounces)) haribo cherries
Food coloring (optional)
Heat the cream and candy cherries, stirring until melted. Pour into a heat proof bowl, cover and leave int eh fridge overnight.
Whip using electric beaters, adding more cream if you want a softer frosting.
Note: this uses gelatine in the candy to stabilize the cream. This will be more stable than plain whipped cream but, like all frosting, it will not be stable in the heat outdoors.

Luminol (poisonous, not edible)

In one beaker prepare 8% sodium hypochloite (bleach and 200mL (6.76 fluid ounces) water)

In another beaker add 0.8g (0.03 ounces) sodium hydroxide (caustic soda / draino) plus 0.1g (0 ounces) luminol powder and 200mL (6.76 fluid ounces) of water. Stir well until dissolved

Turn out the lights and slowly pour one beaker into the other and watch it glow.