HERE are some tips from Jim Dodge on shopping for croissants: 1. Look for a shiny surface and uniform, not identical, shape. The slight blistering on the surface is desirable. It shows the dough is well mixed and butter particles properly distributed in the flour. It also shows good technique in layering and proper temperature.
2. Bigger and heavier isn't necessarily better. A heavy croissant means the dough may be too dense due to too much moisture and flour.
3. Croissants suffer in Hong Kong's humidity. Eat them within two to three hours. If they are fresh at 11am, they will be tough by 2pm.
4. Reheating enhances the flavour, and crisps and lightens the croissant. But reheat gently and eat immediately. As they cool, croissants toughen and go stale.
5. If you buy them fresh, freeze immediately. Re-heat frozen in a hot oven. Do not thaw.