Making croissants that stay soft
Hi everyone - so I've made a few batches of croissants over the last couple of months using a variety of recipes and youtube videos I've found online. They usually come out amazing, but within a day (and sometimes within a few hours) are quite hard...warming them up in the microwave seems to soften them up a bit, but I'm just curious whether the croissants you can buy from grocery stores/coffee shops are made in a different way or with special preservatives, since I feel like those are made to stay soft for at least 2-3 days. I ask because I've been dying to reproduce an almond croissant (essentially a marzipan filled croissant) that I had at a coffee shop once, and it was the most amazing croissant I've ever eaten, even though it wasn't heated or anything. Soft, slightly chewy, and very flaky. I don't envision my current croissants would do very well since they're tough and hard once cool.