What makes the best croissant?
Chewiness: a good baked croissant is chewy without being tough. Fluffiness: not a good sign, the dough was poorly kneaded. Flavor: should be buttery with only a whiff of yeast. Having the right, generous amount of butter is key.
Secondly, Why are my croissants chewy? Problem #1: Croissant Is Too Chewy.
If the croissant has air pockets that are very small and the texture is “bready” (chewy and tough), that means the croissant dough was overhydrated.