CROISSANT BAKING INSTRUCTIONS Place frozen croissants flat side down about four inches apart on a lined or lightly buttered baking sheet. Leave uncovered for 8 – 9 hours (overnight). Extra hour in winter months. The croissants will rise and increase significantly in size. For comparison the croissant in the middle is still frozen. See the difference in size after 8 – 9 hours. Bake croissants for 18 to 20 minutes at 350F until golden brown. Look at the difference in size between the original frozen croissant in the center and the fully baked croissants. Let cool for 10 minutes prior to serving. Optional: To give the croissant a glowing, shiny finish, brush an egg wash onto the croissant just prior to baking. Lightly beat one egg with 1 tablespoon of cold water. Brush gently onto the croissant. 200 Valley Dr. Suite #23, Brisbane, CA [email protected] (t) 415-467-6031
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