Bake At Home Croissant Instructions

 

Croissants and Pain Au Chocolat

1. Place frozen Croissants 3 finger widths apart on a baking sheet lined with parchment paper.
2. Allow Croissants to thaw in the fridge over night.
3. Once fully thawed, allow Croissants to proof in a warm spot, loosely covered as to not dry out.
4. Fully proofed Croissants should be doubled in size, jiggle slightly when moved, and when pressed with your finger they should leave a slight dent that comes back slowly.
5. Set oven to 425 F for convection, or 475 F for still oven.
6. Once fully proofed, brush each croissant with egg wash.
7. Place Croissants into the warmed oven and immediately drop the temperature to 375 F for convection, or 425 F for still.
8. Bake for 10 minutes
9. Turn baking tray 180 degrees and bake for another 6-10 minutes.
10. Remove from oven and cool completely before enjoying!

 

Morning Buns

1. Place frozen Morning Buns a baking sheet lined with parchment paper.
2. Allow Morning Buns to thaw in the fridge over night.
3. Once fully thawed, Prepare a muffin tin by spreading butter or oil on the inside of each space, dust liberally with white sugar. Place one Morning bun into each space.
4. Allow Morning Buns to proof in a warm spot, loosely covered as to not dry out.
5. Fully proofed Morning Buns should be doubled in size, jiggle slightly when moved, and when pressed with your finger they should leave a slight dent that comes back slowly.
6. Set oven to 425 F for convection, or 475 F for still oven.
7. Once fully proofed, place Morning Buns into the warmed oven and immediately drop the temperature to 375 F for convection, or 425 F for still.
8. Bake for 10 minutes
9. Turn baking tray 180 degrees and bake for another 10 minutes.
10. Remove from oven and cool completely.
11. Toss each Morning Bun in cinnamon sugar or white sugar and enjoy!

 

 

Egg Wash Recipe

Whisk thoroughly all together:

• 1 whole egg
• 1 egg yolk
• 1 tsp heavy cream or milk
• Pinch of salt

 

Tips

• Use your oven to proof by first making sure it is OFF and cool, then place your pastries inside with just the light turned on. This creates just enough heat to proof in a cool kitchen.
• Egg wash is used to make the outside of your pastry shiny and flakey, but is not required to have a delicious pastry.
• Don't have a muffin tin for your Morning Buns? You can bake them all together in a cake pan or casserole dish and pull them apart once they’re done!