Hi Everyone, Thanks for stopping by !
You may be one of the lucky ones to have recently baked some of my fresh hand made croissants from Frozen.
I've created this blog as an extra resource for you to ensure that your croissants are the flakiest, tastiest & lightest croissants that you've ever had !
Let's get started shall we ? :)
Step 1: Remove your frozen croissants from the freezer bag and place on a baking sheet. Chocolate ones should be placed seam side down.
Step 2: Let them raise overnight or for approx 9-10 hours.
For best results, they should be in a slightly warmer than room temp place (75F - 80F)
A trick to achieve this warm & humid atmosphere that will allow the yeast to really work is to add a tin pan at the bottom of your oven and pour some boiling water in it when you first start the rising process. This added steam & heat will really assist in ensuring best results possible.
Here's an action shot. Special Thanks to Katie for being a wonderful arm model. Please Contact us for future bookings :)
After 9-10 Hours the croissants should be fully proofed and be double to triple in size and slightly jiggly if you wiggle the pan.
These ones actually proofed for 10 hours. If yours don't look like this, you can try some things to set the mood for the yeast to really start working.
Tip 1: Give them another steam bath & Let them sit for another hour
Tip 2: Give them a little blast of heat. Set your oven for only 200F and let it heat up for one minute (it won't actually get to 200F) for a quick shot of heat. The point here is just to warm the surrounding air up a little bit and not make it too warm where the butter starts to melt out.
After this heat blast - Sit back for a while and let the yeast do its thing ;)
Step 4: Preheat your oven to 400F if using convection or 425F if not convection
Step 5: Prior to baking brush with egg wash. This will ensure a nice golden colour.
It really comes down to personal preference here. If you have no eggs, milk or cream is fine. No milk ? Use water, or even nothing at all.
My personal favorite is to use just the egg yolk with a little bit of water. This will make a nice dark & crispy coating - egg yolk is always the prettiest in my opinion.
Tip: At this point while your oven is heating, you can refridgerate the croissants. What this does is set the butter even more. This will ensure optimum flakiness ;~)
Step 6: Bake for 20 minutes or until you have a deep golden brown. Don't be afraid to go too dark here.. the darker the better and it sets them nicely.
These ones baked the full 20 minutes.
Let Them rest on the pan for about 5 minutes. The extra time lets the steam from the butter do its final setting.
Best served warm !