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Cook Talk

proofing and cooking frozen mini croissants
What is the best way to proof and cook frozen mini croissants without a commercial kitchen? What temp. and how long do you bake them?
As discussed when you wrote before, they are proofed in the refrigerator for 24 hours or overnight at room temp, then baked in a preheated oven.

Place the frozen croissants, rounded side up, on a nonstick or parchment-lined baking sheet. Cover loosely with a sheet of parchment paper. Let rise at room temperature (68 to 72F) for about 9 hours or overnight. Each croissant should measure about 4 1/2" wide and 2 1/2" high. Preheat an oven to 375F. Remove the top parchment paper. If desired, lightly beat 1 egg with 1 Tbs. cold water and, using a pastry brush, brush the croissants with the egg wash. Bake the croissants until golden brown, 15 to 20 minutes.

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