Place croissants on a baking sheet, leaving some room for them to grow.
Frozen dough must be defrosted (thaw) first. This will activate yeast.
Never put frozen croissants or danishes into a warm proofer.
– It takes 1 HOUR at room temperature to correctly thaw
– Croissants can defrost by leaving them overnight in a cooler.
Product must be covered to prevent drying.
-It takes 1 to 1.5 HOUR to proof croissants in a proofer.
Proofer should be set to 80% steam. Temperature should be set to less than 95F (more than 95F will melt the butter in croissants).
– Croissants can be left in room temperature for up to:
7 hours in winter or 4 hours in summer
They must be covered to prevent from drying.
#3 Egg-wash and Decoration
Gently brush croissants with egg-wash (egg and warm water)
Bake croissants at 350F for 15-20 min or until golden/brown.