Freezing pastry before baking better?

This is my first atempt at making Pain Au Chocolat or any type of pastry for that matter.  I made a typical laminated dough required for this kind of treat which wasn't as hard as I thought but I see it can be tricky if the dough is not kept cold.

As an experiment, I rolled up one version and put it in the freezer, one in the fridge and one I rolled straight from the cold dough from overnight.  In the morning, I let the freezer one thaw at room for 30, then proof an extra 1 1/2 hours, while the other two proofed straight from the fridg for 1 1/2 hours.  To my surprise, the frozen one had the most puff, and the one done without refreezing had the least amount of rise.  This seems backwards from what I have read, how can this be?

Also, can someone critique my over all and crumb?  Is it supposed to have a big hole like that where the chocolate is?    The only exposure I have ever had to these to compare to is from a local coffee house which probably buys them from some mass distributor.  

Thanks.

Here is the lesser of the three, other two didn't make it into the shot before it hit my mouth. LOL