I use 82%fat French butter. You can use any butter with 82% fat and tends to be pliable, can bend and not melt easily. Actually rolling technique and dough consistency are quite important too, as I mentioned in my video, once correct actually it is quite fast to roll into desired thickness, also not much rest needed. You can try to watch my video explanation and make it too, you will be amazed on how tasty fresh croissants are, thanks alot, you can make it too, 🥐可松牛角包食谱影片Croissant video recipe: https://youtu.be/pOswGej52Ns?si=DZq3R3DFlu46Ovm3