How shall I make my croissants lighter but still well cooked?
Covering them with tin foil when they start to get to the color you want should slow the browning enough to finish the bake.
Lower temperature and longer baking time.
Great thank you??
Leave them as they are, they're damn good looking.
Croissants aren't supposed to be yellow like danish, they're supposed to have some caramelization.
when sandwiches made on croissants was a thing I hated the light coloured under baked ones that had a chewy texture with a moist inside that would clump into a moist ball.