Crossaints HELP!

[Mockingbird]

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?

 

[SatNavSaysStraightOn]

I think there could be a reason the French make them fresh every day...

Have you tried simply freezing them and then defrosting them as needed?

 

[tangela]

I think the best thing for you to do is just to make the dough, and separate out so you save some of the dough for next time. Use part of it, and freeze part of it.

Croissants are really hard to make because they take a long time and a lot of effort to make a small batch, and if you keep it in a container overnight or anything like that like you have discovered it won't keep as well. The best thing to try at this point may just be make a small batch, eat it, and when you want more make some more from the dough that you've pre-made that's sitting in the freezer.