Hi everyone, Happierbaker here again. I Just wanted to share with y'all an update on my croissants baking progress which I owe in many areas to Ralph! Also, I have also been experimenting with my butter dosage and finally perfected it to have the following result: Flaky, golden and crispy on the outside while tender, airy and moist on the inside. Hence, 125g of butter block to 250 AP flour. They even smell more delicious. I am now more confident during the whole process and know what to expect every time they come out of the oven. ( I still enjoy dissecting one each time though, just for the satisfying pleasure).