Freezing croissants to bake later

[Sussan ScoolinaryTeam]

Hi Ytmar.

You can make the croissant recipe from Chef Antonio Bachour and freeze them without doing the final fermentation indicated in the recipe. After shaping them, freeze them on a baking tray until firm, then transfer them to a freezer bag. When you’re ready to bake, let them proof in a warm place for 1 to 2 hours. It’s not necessary to add more yeast, as the amount you’ve already incorporated will be sufficient. Then, bake them as usual.

I hope this information is helpful.

Best regards.

[Ytmar Santiago]

Thank you so much! I will do this with the croissants.

[Sussan ScoolinaryTeam]

Great! Let us know how it goes.

Best regards.🙌🏻

[Sol Damiani]

Hey there Ytmar!👋

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