Rashmi, some bakers swear by using European-style butter to make croissants, as it is richer and more full in flavor. However, Grade AA ("regular") butter contains some water, which creates steam between the layers as it bakes. We've found that European-style butter tends to create a leaky, greasy final product. We recommend using Grade AA, unsalted butter for best results, but if you're committed to using your European-style, try using slightly less butter. Good luck! Kye@KAF

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