A Heart shaped Croissant

I always wanted to bake something in the shape of a heart, and I felt like cakes were very common. baking bread in a heart mold isnt too hard either, so I thought why not use laminated, braided dough to create a heart shape :)
I use croissant dough to create this heart, you can use any laminated dough really. If you'd like to make this sweeter, you could butter the pan then coat it with sugar, it'd caramelize the bottom and give it a nice caramel flavor.

Ingredients for dough
425g bread flour (AP flour is also usable)
135g water
135g whole milk
45g castor sugar
9g instant yeast
10g salt
20g softened butter

For butter block
226g cold butter (2 sticks)

Measurements:
8 x 8.5 inch butter block
8 x 17.5 inch initial dough size
First roll out - 23 inches length
Second roll out - 20 inches length 7 inches width
Final roll out - 17 inch length 8 inch width
Size of each strip - 17 inch length (roughly, its okay if its an inch or so off) 2 centimeter width (sorry I forgot to convert this to inches)

Heart pan size: 6 x 3 (Fat Daddio's cake pan)

This batch wasn't the best one because I cut off the ends of the braid with a knife (a mistake) which I didnt do previously, causing the bread to not fill up the mold entirely. As long as you follow the measurements and let your dough proof till the layers begin to split your heart will come out perfect!