Sorry to play the food police here, but those just arent croissants at all. They are shaped pieces of bread.
Croissants have like a hundred folds when making the dough which makes them so unique.
Lmao, chrissant? pain chocolate? Those damn frenchies and their naming of specific items, it's all the same dough.
Technically, these crassants were a failure. Butter cracked all over when laminating , butter seeped out during proofing, butter leaked out during baking, so these are closer to butter bread than crosshaunts, but we did devour them any they were delicious.
Did they at least taste good? Croissants are hard to get right, in my experience. I've never really succeeded in making them super flaky the way they are meant to; but they still tasted great!
Thanks for sharing! These are indeed hard to get right and it's nice that you put your "failure" online. Thankfully the consolation prize for croissants that aren't laminated properly is delicious bread rolls, which I can say from experience.