Forget the instructions to our frozen croissants? No need to worry! On this page, we will provide a step-by-step guide with pictures and explanations so that you can bake our croissants at home. Flaky, warm, buttery goodness all available at the comfort of your kitchen! And trust us, the smell alone is so worth it! You'll be the envy of your neighbourhood for about 5 hours.
Our croissants are available in packs of 6 and we usually only have the butter croissants but we may sometimes have chocolate croissants available too! Please check with our staff for chocolate croissant availability. These instructions are compatible for both croissants.
WHAT YOU'LL NEED:
- an oven (obviously)
- a baking tray
- baking paper
- 2 eggs
- a pinch of salt
- a brush for egg wash
- Patisserie Lebeau croissants
- pot/tray of warm water
STEP ONE - Leave your croissants in the fridge overnight
This allows the croissants to fully thaw out properly without melting and letting the butter in the dough spill out. This is an important step to ensure the perfect croissant!
STEP TWO - Make an egg wash!
Crack 2 eggs into a bowl and add a pinch of salt. Egg wash is used commonly in baking to make pastries shine but also they can be used as a barrier. When the croissants are proofing, if there is no egg wash, it will from a skin and prevent the croissants from proofing. They won't turn out the same.
STEP THREE- Prepare to proof
Turn on your oven to 100F and let it reach to that temperature. Prepare a pot or tray of warm water and line a baking tray with either baking paper (preferable) or aluminium foil.
Proofing is a crucial process to croissants. Yeast is alive and it needs to grow and feed on the sugars. During the proofing process, it feeds and changes the structure of the dough. It will allow the croissants to double in size and have a less dense texture.
STEP FOUR - Proofing time!
Put your croissants on the tray with paper and egg wash them slightly. By then your oven will have reached temperature. TURN IT OFF and put in the tray/ pot with warm water, as well as the croissants. This is the proofing process. Let it proof for 20 mins. You will see them double in size and get really big!
STEP FIVE- Egg wash Part 2
Once they have doubled in size, remove the croissants and the tray/ pot of water from the oven. Turn your oven back on to 375F. Egg wash them GENTLY (they'll be very soft and fragile so you don't want them to collapse).
STEP SIX - Baking!
Put your big boy croissants in the oven and let them bake for 7-8 mins. They will look semi-golden. You'll want to turn the tray and let them bake for another 7-8 mins. If they are still quite light at the end, add one minute until they are to your liking!
This is what they'll look like when they're ready to be turned!
STEP SEVEN- THIS ONE IS A REALLY IMPORTANT STEP - Enjoy!
Just devour them. C'mon. You know you want to. Either with sweet strawberry jam, salty ham and sharp cheddar, or just as it is in all of its buttery, messy glory. Dunk it in hot, bitter coffee or... sorry. I got carried away. Anyways, enjoy!
