The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crispy croissant help

prcek21's picture
prcek21

Crispy croissant help

Hello,

my croissants are nicely crispy immediately after baking, but in the place as picture shows is crispness gone after few minutes. Why? How can I prevent it from happening?

 

Thank you for your advices,

Lucie.

ds99303's picture
ds99303

You can't.  While the outside may be dry and crispy, the inside is soft and moist.  Nature is always trying to equalize things: hot to cold, high pressure to low pressure, moist to dry, etc.  The moisture inside the croissant is trying to make its way out.  As it does, it softens the crust.  I guess you could bake them to death at a lower temperature so you bake all the moisture out of them, but they wouldn't taste like croissants.  They'd be more like puff pastry.