How to have fresh croissants int he morning???
I've been experimenting with croissants recently and have had good results (I'm currently using Peter Reinhart's recipe from Artisan Everyday) The only thing i wish I could do is have them fresh and ready for breakfast. Can I freeze them after rolling/shaping them then thaw/rise them overnight on the counter? or should I thaw/rise them in the fridge? Please let me know which one is preferred and if anyone has tried this? This would make things alot easier for me as I could just make a batch on my day off and take them out to thaw/rise the night before I need them then bake without fuss before a busy day (our household is always busy!!!) Thanks so very much for your thoughts!