Look at the colour, pull apart the layers and notice the centre. A few details help explain why one croissant is better than another.
Start with the outside
Look beyond the crescent shape. A croissant should have colour along its folds, not just on the tips. A very dark outside with a pale centre can leave you with crisp pastry around a heavy middle.
The size and shape tell you less than you might expect. A modest croissant with a well-baked centre can be far more satisfying than a large one whose outside has coloured before the dough inside is ready.
Open it gently
Pull it apart and look at how the layers separate. The centre should feel tender, with a little resistance rather than a heavy, doughy strip. Butter should be part of the flavour, not a greasy coating on your fingers.
If you are baking croissants yourself, keep notes on the dough temperature and the rests between turns. Butter that becomes too soft merges into the dough instead of staying in separate layers. Give a batch time to chill before pushing on.
Give yesterday's pastry another job
A brief warm-up in the oven can make a day-old croissant pleasant again. Watch it closely so the tips do not darken while the middle warms. A microwave softens the shell rather than restoring its crispness.
Day-old croissants also make a rich bread pudding. Tear them into pieces so the custard can reach between the layers, or split and warm them to serve with roasted fruit.
