(This will help make the croissants flaky.) Nutella dollop on dough wedge with rolled dough - Patterson Watkins/Mashed Place a dollop of Nutella (about a heaping tablespoon) about 1-inch from the ...
A good freshly-baked croissant should be flaky and crisp on the outside, and tender and moist inside with all the dough aerated and evenly baked. There should be no layers of unbaked dough ...