Hi everyone. Just wondering if you folks have tips for making croissants crisp. What's the best way to make the outer layer crispy and last that way for a good amount of time?
Croissants are meant to be eaten the first day baked...but haven't we all wanted to enjoy them the second day ; ) .. you can slice it in half lengthwise and fill it with an almond paste/cream give them a light glaze and top with some slivered almonds, bake them shortly and top with some powered surgar they are wonderful one of my favorites. Almond Crossiants! Yummm
Brushing the tops with a light coating of warmed honey just before loading into the oven will help.
Hmm ... that's interesting. Would corn syrup be a good substitute?
I don't think so. Corn syrup is a manufacture product made from corn starch; honey is, IMO, a better choice for crisping up the crust.
Perhaps you are away of this (and not what your asking), but using water instead of milk and/or eggs in the dough mix will give a better crust. I found the first time I used milk the croissants weren't crisp- as I had wanted, so switched to plain water and the results were more desirable.
I've done well with freezing the ones we haven't eaten up on the first day, then popping them into about a 400-degree oven for five to six minutes to thaw and re-crisp them.