Croissant dough

[Sussan Estela Olaya]

Hi Petya Tsankova

Welcome to the Scoolinary community! Thank you for your question.

Yes, it’s possible. You can prepare a large batch of croissant dough and freeze it before the laminating process, after laminating, or after shaping the croissants, just before the final proofing.

Here are three options:

Freezing before laminating: Once you’ve mixed and kneaded the dough, wrap it well to prevent freezer burn and freeze it. When needed, let it thaw in the refrigerator and proceed with the laminating process.

Freezing after laminating: After completing the laminating process, you can freeze the dough directly. Wrap the laminated dough tightly in plastic wrap or place it in an airtight bag to protect it from freezer burn.

When needed: Take the dough out of the freezer and let it thaw in the refrigerator overnight. Once thawed, you can roll it out, cut the pieces, and shape them before proofing and baking.

-Important note: When freezing laminated dough, work quickly to ensure the butter maintains its structure. This will help achieve a light and crispy pastry once baked.

Freezing after shaping the croissants: After shaping the croissants, place them on a tray and freeze them raw. Once frozen, transfer them to airtight bags. When needed, thaw them in the refrigerator and let them proof before baking.

All these options work well, but make sure to keep the dough well-protected to maintain its quality.

I hope this information is helpful.

Best regards!