TIL that freezing my butter for 15 minutes before laminating actually works

I always thought the trick of chilling butter for croissants was overblown, just something fancy bakers say to sound smart. Last weekend, I was making a batch for my nephew's birthday and decided to try it on a whim, popping the butter block in the freezer for 15 minutes before folding. The dough rolled out so much easier and I got 27 distinct layers without any tearing, which never happens for me. My wife, who usually jokes about my baking fails, said these were the best I've made in 5 years. Now I'm wondering if this would work for puff pastry too, or if it's just a fluke. Has anyone else tried short chilling times and seen a real difference, or am I just lucky?