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Viennoiserie freezing
Hello,
I am looking for some advices to help my work schedule.
Is there a way to have croissants ready to cook in the morning? I would like to be able to cook the croissants at least one hour after my arrival at work.
Is it better to freeze them at full rising? Or am I able to let them rise at fridge temperature for the night and then at room temperature (or in the proofer) for 30/60 minutes?
Chef Bachour says 2.5hours or 3 hours if frozen.
Thank you
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4 Replies
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Hi, @alice-vaccari
The ideal or correct thing would be to leave them in the refrigerator before final fermentation. You should cover them very well so that the cold does not dehydrate the dough and the next day let them rise in the fermentation chamber.
First you can take them out for about 15 to 20 minutes at room temperature and then put them in the proofing chamber. This is done so as not to have a temperature shock and this could affect the final result of the croissant.
We hope this information is helpful.Greetings.
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That´s a wonderful question. I´m sure the other members would find it very useful. Thanks for sharing. 🙌
I hope Sussan´s answer suits you.
I want to seize this opportunity to invite you to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #ScooliStar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.
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Take care and tell us if you solved your doubt!
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Thank you. As soon as I will be able to try I will share some pictures for sure
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Hi, @alice-vaccari
Great, we hope you can soon share your photos of your result with the community.
Greetings
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