Place croissants on a baking sheet, leaving some room for them  to grow.
 #1. Defrosting

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.

#2. Proofing

-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)

#4.  Baking

Bake croissants at 350F for 15-20 min or until golden/brown.