Freezing Croissants after proofing???
I'm working in a hotel where we serve croissants on our breakfast buffet. Currently, my challenge is staff shortage. I have only one guy, who comes early in the morning to bake the croissants. But it still gets late most days because of the long proofing time.
I read somewhere that it's possible to freeze croissants AFTER proofing them, that way, you can pull them out of the freezer and be ready to bake in 15 mins once they're at Room temp.
Would love to hear from anybody who has experience with this. are there any changes one needs to make to the recipe or the baking procedure when doing this?