The inside of mine was still a tad raw, which is how I wanted it for optimal gooey-ness. To protect yourself against foodborne illness, open the croissant to fully bake the dough until crispy.

Imagine biting into a perfectly flaky croissant and wondering how something so delicate can be made by the thousands. Each croissant requires hundreds of paper-thin layers of dough and butter, ...

Using a sharp knife, carefully slice open the store-bought croissant in the center, creating a pocket for the cookie dough ...