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Croissants - when can they be frozen?

Croissants - when can they be frozen?
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  • Croissants - when can they be frozen?

    Post #1 - January 18th, 2018, 9:14 am
    Post #1 - January 18th, 2018, 9:14 am Post #1 - January 18th, 2018, 9:14 am
    I'm planning on making homemade croissants this weekend and after searching the web, I can't seem to find a consistent answer to this question:

    At what point can I freeze homemade croissants?
    - after shaping, before proofing?
    - after shaping, after proofing?... and if so, can I immediately bake from frozen?
    - after baking?

    Any bakers/pastry folk offer any insight? Does it differ if the croissants are filled?

    Thank you in advance!
  • Post #2 - January 18th, 2018, 10:19 am
    Post #2 - January 18th, 2018, 10:19 am Post #2 - January 18th, 2018, 10:19 am
    Hi,

    Trader Joe's offers frozen croissants. You take them out the night before to defrost and proof.

    It is something a lot of bakeries do, too.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - January 19th, 2018, 4:19 pm
    Post #3 - January 19th, 2018, 4:19 pm Post #3 - January 19th, 2018, 4:19 pm
    The Trader Joe's croissants are pretty good. The chocolate croissants are worth a try as well.
  • Post #4 - January 21st, 2018, 2:38 pm
    Post #4 - January 21st, 2018, 2:38 pm Post #4 - January 21st, 2018, 2:38 pm
    I ended up making the laminated dough and from it, made some ham & gruyere, dark chocolate and blackberry cream cheese croissants.

    Seems like freezing after forming/proofing from frozen worked out well for a batch I tested. Thank you for everyone's input!

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