Butter Croissant - Boulangerie Solignac

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 350F 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.
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info@boulangeriesolignac.com
(t) 415-467-6031