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Pat 02/20/16 |
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? |
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ellen 02/20/16 |
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 72°F) for about 9 hours or overnight. Each croissant should measure about 4 1/2" wide and 2 1/2" high. Preheat an oven to 375°F. 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. |