Bake at Home Instructions

Frozen Croissant Prep & Baking Instructions

Serves 6

Equipment Needed

• sheet pan
• parchment paper
• pastry brush
• whisk (small)
• bowl (small)
• one egg & 2 Tbsp Milk

The night before:

• Remove the frozen croissants from the packaging. Place evenly on a parchment-covered sheet pan. There should be no more than 6 croissants on a standard cookie sheet pan.
• Cover lightly with plastic wrap and place on the counter to thaw and proof overnight or for 10 to 12 hours at room temperature (approx. 68– 72 degrees). The pastries will double in size. Time will vary depending on the temperature in your home.

The day of:

• - Preheat the oven to 350 degrees.
• - Make an egg wash: mix 1 beaten egg yolk with 2 tablespoons of milk in a small bowl.
• - Using a pastry brush, lightly brush (they’re fragile!) egg wash over the croissants just before placing them in the oven. This will create a golden-brown shine.
• - Place croissants on the middle rack of the oven and bake for 20 to 30 minutes, or until the croissants appear golden brown in color.
• - Remove from the oven and serve.

Baker’s Tip

• If you don’t have parchment paper, a Silpat is your next best option. Do not use wax paper in the oven!

 

Baking Cinnamon & Cardamom Buns:

From Frozen: Remove from freezer 4 hours before you are ready to bake, and place in a round or square pan. You can remove from freezer and put into the fridge overnight in a pan (covered) if you are baking for the morning.

From Fridge in the morning: Remove from fridge to warm up about half an hour to an hour before bake! You can put them in the oven (don't turn it on) with the light on. A tray of boiling water helps the proofing process. They will look puffy when they're ready.

• Preheat oven to 350º on convection setting if you have it. 
• Bake for 15-25 minutes. All ovens are different and your desired gooeyness is important! Check them frequently.
• Remove from oven and enjoy!