Pan suisse fail :(

[hazzjc]

So I tried making a pan suisse and instead of the croissaint like texture i expected I got a breaddy tought end result. Please give me some idea as to what went wrong as I spent a while on this. I followed this recipe reasonably accurately - https://www.monpetitfour.com/pain-suisse-recipe/
things I did that I felt unsure include:
- I didnt leave the pastry in the fridge at all
- I didnt fold layers of butter and dough together instead just one mixture
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[retired baker]

you can't get croiss results from non croiss dough.
and if you make it with croiss dough the pastry cream will spurt out when bitten, thats why they don't use croiss dough.

the dough is closer to brioche than croiss.