i have lots of problems with the ferrandi book (i like to call it the ferangi book), starting with the fact that it seems like nobody edited it. also, i don't know who reads a book across both pages horizontally like this before going up and down, it's very frustrating (and has a few tips that i think are just wrong; like putting boiling water in an oven to proof croissants?? all the butter just melts out in my experience. anyway i'm going off on a tangent as it's still an overall worthwhile book with a ton of technique and inspiration; i've learned a lot.
but yeah, i agree that i think the issue was just too much filling.