YIELD: 6 CROISSANTS

YOU WILL NEED:

  • 18″ x 13″ sheet pan
  • Parchment paper
  • Pastry brush
  • Small whisk or fork
  • Small bowl
  • One egg

PREPARATION

The evening before, or about 8 hours prior to baking:

Remove frozen croissants from packaging. Place a sheet of parchment on the sheet pan. Evenly place all 6 croissants across the pan.

Cover gently with plastic wrap and place on the counter to thaw and proof overnight at room temperature (68°-72° F). These should proof for 8 hours. Exact time will vary depending on your home’s temperature: cooler temps may cause the proofing to take longer, while warmer temps will make it go faster.

Your croissants should be nearly tripled in size.

Baking, Day of:

Preheat the oven to 350° with no fan or convection. Adjust your oven racks to have one rack in the middle of your oven.

Make an egg wash: In a small bowl, combine 1 egg and 2 Tablespoons of water. Whisk until mixed well.

When the oven is ready, apply the egg wash. Using a pastry brush, lightly brush the egg wash over the croissants.

Place the baking sheet in the middle of the oven rack and bake for 20-30 minutes, rotating the pan halfway through. The croissants will appear golden brown when finished.

Remove from the oven and let cool slightly before serving.

Ingredients: milk, eggs, flour, yeast, salt, sugar, malted milk powder, milk, butter

Baker’s tips

  • Oven temperatures and timing depend on each individual’s oven. Most home ovens bake well at 350°F and will take approximately 20-30 minutes. Having a thermometer in your oven to ensure proper temperature is a great tool.
  • Croissants can be stored in an airtight container for up to a week. Refresh in a 350°F oven for 5 minutes for re-serving.