ALL CROISSANTS

STEP 1: THE NIGHT BEFORE
The croissant dough should be pulled from the freezer the night before and placed 4” apart on a baking sheet lined with baking paper. Place them in the refrigerator overnight to rest and defrost.

STEP 2: 2 hours before baking (proof)
Take the croissants out in the morning and allow them to proof until they are about 2x the size they were to begin with. Allow them to proof on the counter in a warm kitchen. Give yourself about 1.5 hours for this process, depending on the temperature of your home.

STEP 3: BAKE
Once the croissants have about doubled in size, take a brush and paint a layer of egg wash on top of each croissant. To make egg wash, whisk 1x egg with a dash of milk (a hand whisk, or fork is perfect). For a convection oven, bake at 180 for about 18 minutes. For a conventional oven bake at 200 for about 20 minutes or until nice and golden.