But then I baked them. I followed the directions to a tee, and the disappointment started the moment I opened the oven. Instead of puffing into tall and deeply golden pastries, they looked more bready than flaky. They were rounded and soft, without the dramatic exterior I look for in a great croissant. From the outside, I could still spot hints of lamination, which gave me a sliver of hope, so I held out hope that the interior might surprise me — because sometimes the magic really does happen on the inside.
Leave a Comment