My first attempt at viennoiseries is not going well. The dough was too dry so I added extra cream and it may have been too much extra cream; the house was too warm when I was rolling out the dough and the butter smooshed everywhere; my make-shift proofing apparatus got too warm and the butter started to leak out of the pastries. This is really an all-day endeavor (I've been at it since 10:30 this morning; it is now 3:30 and I haven't even baked any off yet!) Next time I try it I will definitely: 1. Measure ingredients by weight, not volume, and 2. make the dough the evening/day before. 3. Make sure the house is cool BEFORE I start working with the dough.