If it is the first attempt at croissants don’t worry if they don’t come exactly like the recipe picture. As you continue to practice, you will ultimately perfect your skills and love the results of your work.  Creating those flaky layers is affected by many factors. Most likely your butter wasn’t cold enough and was absorbed into the pastry dough. If you stay in the tropics, make the dough late in the night when the temperature is below 28 degrees. Chill all the dishes you intend to use and follow the recipe’s chilling periods.