-
Freezing croissants to bake later
Can I make the recipe of Antonio Bachour croissants and freeze them without proofing? Then when ready to bake I proof and bake? Do I need to add more yeast if I plan on doing that?
-
4 Respuestas
-
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.
-
Thank you so much! I will do this with the croissants.
-
Great! Let us know how it goes.
Best regards.🙌🏻
-
-
-
Hey there Ytmar!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
Good luck with your croissants! Please share your pics with us!
This is a Community that values your participation a lot: that’s why we created “Masters Game”
-
Win Scoolipoints by sharing a pic of your own dishes in our Community > Social Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩
-
🏆Check out our Challenges and score 250 Scoolipoints! Right now we have the #HalloweenChallenge going on. You’ve got until October 31st at 11:59 PM CET to join.
-
You’ll see everything you need to know about how to win Scoolipoints here.
Let’s build a community of foodies together.
We hope you have a blast learning with Scoolinary!
-
Log in to reply.