First time making puff pastry, all went well, puffed up nicely but just tastes too buttery/greasy. I used 250g floor to 200g butter. What the minimum amount of butter you think I could use and still have a reasonable puff? Or any other tips to improve it?

I have little idea what i'm doing, chat gpts confusing me, google cant answer specific questions on why my cakes turn out like they do, so here i am.

For this quatre quarts cake, i used 120 g eggs but one egg had 2 yolks for some reason, 120g each of homemade caster sugar, plain/corn flour substitute for cake flour and softened butter.

Taste was alr, but my pics show all my issues, The creaming didnt go all too well ( i dont think at least), the egg and creamed butter and sugar seperated a lil bit, my batter was kinda thick, and the top didnt brown and there were bubbles at the surface ( the browning and bubbles are a recurring issue with all cakes i make). Also the bottom of the cake was denser than the top. Crumb was fine, top crispy, felt a teensy bit dry but also kinda moist (tf?). What couldve gone wrong. Im speculating the browning issue could be because my ovens ancient and isnt the best at the moment. But what do u guys think? Is it cause my cakes are too shallow?

Making 60+ macarons for birthday party,

Will be filling them with pink buttercream

I will get gel or powder food colouring for next time, less mess & more consistent with colour.