Croissant Baking Instructions Defrosting and Proofing Spray the baking trays with food grade non-stick spray. Place the croissants on the baking trays. Remember that they will expand and double in size when baking – leave enough space between them. Cover the tray with a plastic sheet or cling wrap and leave the croissant to defrost at room temperature. Minimum defrost times are 40 Minutes for small croissants and 60 minutes for large croissants. Extended defrost times will yield better volumes. In winter with room temp. around 18C-20C defrost small croissants for up to 3-hours at room temperature. In summer (room temp 26C to 28C) defrost croissants 2-hours FOR BEST RESULTS use plastic cover & defrost croissants in the fridge overnight (no longer than 10-hours). Let them proof a further two hours at room temperature before baking. Baking Pre-heat the oven 20 min before baking 180C. A small oven proof dish with water will provide humidity to aid expansion. Too much water will result in pale, soggy croissants. Your oven may bake un-even. Occasionally rotating the pans may be necessary. Small croissants need around 15 – 17 min, large croissants 18 – 20 minutes. They are ready once the white expansion lines turn brown. Note baking times depend on oven temperature and can vary. Allow the croissants to cool completely before serving. Chocolate croissants are the exception; serve chocolate croissants warm to keep the chocolate in the centre liquid. Croissants are best eaten soon after baking – Do not keep them any longer than necessary and never serve yesterdays croissants for breakfast.
Posted on: Sun, 13 Jul 2014 05:42:53 +0000
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