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 ...
Or, in highly technical pastry speak, the croissant dough is "waffulized ... Ansel later released the (rather complicated) recipe. And this gives us hope that, while the Criss-Croissant isn ...