I realized that I have some more questions to be asked (if you don't mind). What do eggs actually do in this recipe? I've seen some recipes don't use egg. What if I just ommit them? I've seen a recipe that only use butter to make beurrage (yes, no flour). What kind of result to be expected by using entirely-butter-beurrage? I tried the classic puff pastry recipe, it was a huge improvement for me (after 8 times failling on puff pastry, croissant, and kouign amann). I realized that the 15 minutes of refrigeration after each turn did really help in keeping the butter layers pliable without the fear of tearing the dough. Is it possible to apply the same method in this recipe? Thanks! ;)

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