Welcome to Black Box Bakery’s Bake-at-Home Mission
You’re about to bring our handcrafted croissants to life in your own kitchen—no spaceship required. follow these simple steps, and soon you’ll have golden, flaky pastries that are truly next-level.
Mission Briefing:
Thaw – Let your croissants wake up from their deep freeze overnight.
Proof – Give them time to rise and reach their full, airy potential.
Bake – Achieve that perfect golden crust that’s crisp on the outside, soft inside.
Enjoy – Because fresh-baked croissants are simply out of this world.
Equipment needed for this mission:
Baking sheet tray
Pastry brush
Parchment paper
Plastic wrap
Sugar
Egg
We’ll guide you through each step to ensure a smooth landing.
Ready for takeoff? Let’s bake.
Preperation: Thawing
Unpack: Remove your frozen croissant from the vacuum-sealed bag.
Thawing: Place it on a plate or sheet tray that fits in your fridge.
Cover: Loosely cover with plastic wrap.
Overnight Chill: Let your croissant thaw in the fridge overnight. This slow thaw ensures even temperature distribution and helps the dough relax for optimal rising.
Notice how loose the plastic wrap sits on top of the croissants
Proofing: Let It Rise
Creating the perfect environment for your croissant to rise is key:
Setup: Place your thawed croissants on a parchment-lined sheet tray, ensuring each piece is 3–4 inches apart.
Make sure to check that the end of the croissant is facing downwards. This will prevent unraveling.
Humidity Hack: Set the tray in your oven (turned off) along with a container of boiling water. Important: Make sure the water container is not directly under the croissants to avoid unwanted butter melting.
Notice the location of the bowl. It does not sit directly under the croissants. This prevents overheating and leaking.
Maintain Moisture: Replace the boiling water every 30 minutes to keep humidity high.
Proofing Time: Proof for about 1 hour 40 minutes to 1 hour 50 minutes.
Visual Cue: The croissants are ready when layers visibly separate and the pastry gently jiggles. They should not leak any butter. **Tip: If possible, use a humidity gauge to aim for around 85°F and 85% humidity for consistent results.
Baking: The Transformation
Each product has a slightly different baking requirement:
Preheat Your Oven:
Most items (Chocolate, Butter, NYC Croissants, Strawberry Croissant, Cinnamon Roll and Hot Honey Sausage Roll) require 365°F.
For the Strawberry Shortcake/Almond Croissant, preheat to 350°
Egg Wash (Where Applicable):
• For Chocolate, Butter, NYC Croissants, and Hot Honey Sausage Roll, brush the exterior with an egg wash for a shiny, golden finish.
Baking Time:
Most items (Chocolate, Butter, NYC Croissants, Strawberry Croissant, Cinnamon Roll and Hot Honey Sausage Roll) bake for 25 minutes, or until golden brown.
For the Strawberry Shortcake and Almond Croissant, bake for 15 minutes.
Note: Oven strength can vary – some ovens might need an extra 10 minutes. Keep a close eye on your croissants as they bake.
Final Touch: The Finishing Flourish
Add the perfect finishing detail to elevate your creation:
Chocolate & Butter Croissants: Once cooled, you can brush with simple syrup for extra shine and sweetness.
Strawberry Milk Croissant: Once cooled, brush with simple syrup and fill with provided strawberry cremeux.
Cinnamon Roll: Coat with the provided glaze for a sweet, sticky finish.
Strawberry Shortcake/Almond Croissant: Dust with powdered sugar. For the strawberry version, top with shaved freeze-dried strawberries.
NYC Croissant: Sprinkle with everything seasoning, and fill or top with a dollop of scallion cream cheese for a savory twist.
Hot Honey Sausage Roll: Brush generously with hot honey immediately after baking for a spicy-sweet kick
Enjoy Your Masterpiece
Now that you’ve followed the steps—from thawing through to that final touch—it’s time to savor your freshly baked, golden, and flaky pastry.
Share your creation on social media and tag us to join our Bake-at-Home mission!