We got a master class from the croissant experts at Tartine Bakery.
"Americans think there's this thing called a 'French croissant' but the truth is there are thousands of varieties and characteristics throughout France. Some are denser, some are flakier, some are lighter or darker and crispy with a chewy texture inside. And when they're great, they're so decadent and satisfying you don't even want another. I'm not an advocate for the Parisian binge-eating-croissant vacation.
If your kitchen is cool and dry, fake your own by setting your tray of shaped pastries in a large cooler or covered plastic bin beside a dish of hot water. This will prevent the surfaces from drying out and cracking and allow the tender dough to stretch evenly as it rises. Don't overproof; if the pastries have fully inflated and started to fall again, they will bake up flat and misshapen.
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