croissants: freeze before or after baking?
hi everyone, I just baked my first batch of croissants. I used the recipe in the Tartine book, and I have to say I'm pretty pleased with the results. the dough is flakey and delicious.
however, I've got a quandary: I only baked half of the recipe because I only have one baking sheet. the other half is now shaped and rising for 2 hours. I have read that you can freeze the croissants after they have risen, but prior to baking. I've also heard that you can bake them and freeze them right away, then pop them in the oven to reheat.
so...which is better? there is no way that I can eat the remaining 10 croissants that I baked this morning, let alone the 12 more that are rising right now. Whichever method I used, what is the best freezer storage technique, and how long will the frozen croissants keep?
I have a second croissant related question that I'll tack on here: the frist batch came out beautifully browned on the top, but slightly undercooked. My oven gives an accurate temp. Robertson's recipe calls for 30 mins @425F. What is the best way to get them crisper on the inside without over-browning? Should I a) bake at a lower temp for longer, b) do 10 mins at 425 then reduce the temp?, c) bake at a higher temp for less time (I recall Julia Child baking hers for 15 mins at 475)? Thanks for you help! Wish you could help me eat them...