Cooking frozen croissants

Time saver: Phil responds to popular demand… (later he’ll be offering advice on how to cook toast, make tea, etc.)

OK, so this is a bit of weird one. For some reason though, people are ending up getting directed to my croque-croissant page when they search for “how to make frozen pre cooked croissants”. No kidding.

Because I’m a helpful guy (really) I figure I may as well give the people what they want. So here it is:

Your Guide to Cooking Frozen Croissants (pre-proved and otherwise)

Frozen croissants are essentially awesome. You get to make fresh, hot croissants, without any of the effort of making them. If you use a little imagination you can pretend you spent hours toiling away, preparing the pastry, and folding to perfection. And then you forgot all about it, et voila, beautiful smells and croissants out of the oven.

So, you’ve got hold of some of these frozen delights, but presumably they either didn’t come with instructions, or you lost them. Careless of you, but luckily Phil’s here to save the day.

First off, you need to determine whether your croissants are pre-proved or not. That just means you need to know whether the croissants have been left to rise already, or whether you’re going to have to do it yourself. If the packaging doesn’t say, then the best way to judge is simply by size. Un-risen croissants are surprisingly small compared to their final size. If the croissants look tiny, then you’ll probably have to prove them. If they look croissant-sized, then you won’t. (Note that just to make things fun it’s slightly trickier than that, since you can also buy mini-croissants. You’re just going to have to make a call, but maybe a sign of that would be the sheer number of them.)

For pre-proved croissants you normally don’t even have to thaw them. Just pre-heat the oven to about 180-190°C (355-375°F), then bake the croissants for around 15 minutes, till golden brown.

For the non-pre-proved croissants, you normally just lay them out on an baking tray (lined with baking paper) and leave them to thaw overnight (or for around 8 hours). After thawing they should expand a lot. Be careful not to leave them too long, or they’ll end up collapsing down on themselves. Pre-heat the oven to around 180-190°C (355-375°F) and bake the croissants for around 10-15 minutes, till golden brown.

For both kinds you can improve the appearance of the final product by giving the croissants an egg wash before you put them in the oven. Just whisk one egg together with a tablespoon of water, then brush over the croissants.

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