General proofing guidelines
Environment: Maintain a warm, humid place (ideally 85°F and 85% humidity). Use a humidity gauge if possible.
Proofing Method: Place the items in the oven (turned off) with a pot of boiling water to create humidity (make sure that the put is not directly under the croissants, could cause butter to melt). Change the boiling water every 30 minutes.
Proofing Time: Proofing times vary by item. Do your best to maintain a consistent proofing environment in order to receive consistent results
Chocolate croissant photo- a great example of seperation of layers and correct proofing
Butter croissant photo shows proofed butter croissants with the correct spacing on a sheet tray
Chocolate croissant
Preparation: Remove croissant from the vacuum sealed bags and thaw croissant overnight in the fridge. Best way to do this is to get a plate or a sheet tray that would fit in your fridge and cover the croissant loosely with plastic wrap.
Proofing: On a parchment-lined sheet tray, at about 3-4 inches apart, proof for about 1 hour and 50 minutes, or until layers visibly separate and the croissant jiggles slightly. Your croissant should never be leaking any butter during this process.
Baking: Egg wash the exterior, heat up the oven to 365°F, bake for 25 minutes, or until dark golden brown.
Final Touch: Once cooled, brush with simple syrup if desired.
Butter Croissant
Cinnamon Roll
Preparation: Remove croissant from the vacuum sealed bags and thaw croissant overnight in the fridge. Best way to do this is to get a plate or a sheet tray that would fit in your fridge and cover the croissant loosely with plastic wrap.
Proofing: On a parchment-lined sheet tray, about 3-4 inches apart, proof for about 1 hour and 50 minutes, or until layers visibly separate and the croissant jiggles slightly. Your croissant should never be leaking any butter during this process.
Baking: Egg wash the exterior, heat up the oven to 365°F, bake for 25 minutes, or until dark golden brown.
Final Touch: Brush with simple syrup if desired.
Preparation: Remove croissant from the vacuum sealed bags and thaw croissant overnight in the fridge. Best way to do this is to get a plate or a sheet tray that would fit in your fridge and cover the croissant loosely with plastic wrap.
Proofing: On a parchment-lined sheet tray, at about 3-4 inches apart, proof for about 1 hour and 40 minutes, or until layers visibly separate and the croissant jiggles slightly. Your croissant should never be leaking any butter during this process.
Baking: Bake at 365°F for 20 minutes. Ensure the center does not cave in.
Final Touch: Coat in provided glaze.
Almond Croissant or Strawberry Shortcake
NYC Croissant
Sausage Roll
Preparation: Remove croissant from the vacuum sealed bags and thaw croissant overnight in the fridge. Best way to do this is to get a plate or a sheet tray that would fit in your fridge and cover the croissant loosely with plastic wrap.
Baking: Bake at 350°F for 15 minutes. Allow to cool.
Final Touch: Dust with powdered sugar. For strawberry shortcake, add shaved freeze-dried strawberries on top.
Preparation: Remove croissant from the vacuum sealed bags and thaw croissant overnight in the fridge. Best way to do this is to get a plate or a sheet tray that would fit in your fridge and cover the croissant loosely with plastic wrap.
Proofing: On a parchment-lined sheet tray, at about 3-4 inches apart, proof for about 1 hour and 40 minutes, or until layers visibly separate and the croissant jiggles slightly. Your croissant should never be leaking any butter during this process.
Baking: Egg wash the exterior, sprinkle with everything seasoning, and bake at 365°F for 25 minutes until golden brown.
Final Touch: Fill with scallion cream cheese or spread it on when consuming.
Preparation: Remove croissant from the vacuum sealed bags and thaw croissant overnight in the fridge. Best way to do this is to get a plate or a sheet tray that would fit in your fridge and cover the croissant loosely with plastic wrap.
Proofing: On a parchment-lined sheet tray, at about 3-4 inches apart, proof for about 1 hour and 40 minutes, or until layers visibly separate and the croissant jiggles slightly. Your croissant should never be leaking any butter during this process.
Baking: Egg wash the exterior and bake at 365°F for 25 minutes until dark golden brown.
Final Touch: Brush generously with hot honey after baking.