Here's instructions for how to bake your croissants!
- Pull them out of the freezer 8 - 12 hours before you would like to bake them. If you would like to bake them at 7 am, pull them out at 7 pm. If your house is around 70°F it will take closer to 8 hours, if it is colder it will take closer to 12 hours.
- Place them on the tray you will bake them on and cover loosely with a container that will not touch them, or a plastic bag draped over them usually works too hold in moisture.
- You can test to see if they are ready by a gentle poke. If the dough holds the indent, then they are ready to bake! You can brush or spray them lightly with egg wash. Egg wash is 1 egg, a splash of cream, and a small drop of molasses or dark syrup.
- Bake for 12 - 15 minutes at 385°F. I find that even in convection ovens croissants still need a rotation after about 8 minutes, and bake for another 5 - 7 minutes.