I made your recipe and the croissants were delicious but weren’t as flaky as when I used the cold butter method. While I was rolling the dough in subsequent folds, my butter turned into nuggets/chunks spread throughout and the layers were hard to see. Is there something I could have done to cause this?
source https://www.dessertfortwo.com/a-small-batch-of-croissants/#comment-27174434192419926
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