I recently made croissant for the second time. It was certainly an improvement from my first time. First time was a total fail (just very bread-y), and the second time I was able to get some honeycombs in my croissant, but they were still feel dense and the layers were not as separate as I wanted them to - see image. Also, when I was baking them, there were a pool of butter. I did some research and it seems like I might have underproofed (although i proofed it for 3 hours....). I would like to continue perfect my croissant making, so does anyone have any idea on what went wrong? Thank you very much for all your guidance!!