Mockingbird
Veteran
Does anyone have any tips on how I can prevent my croissants from getting heavy? I love when they are fresh baked and so light, fluffy, but by the next day they start to get heavy. I have tried different sorts of containers, refrigeration and even re-heating a moment in the oven. It does not seem to help. Is this just a dish that has to be used quickly? or am I missing something?