Is it ok to freeze a proofed laminated dough

[Sussan ScoolinaryTeam]

Hi Salma.

We kindly ask you to clarify if you are referring to traditional croissant dough or puff pastry dough, as both recipes have similar steps but different storage techniques.

Best regards.

[Salma Sali]

Oh, it’s the same Antonio Bachour’s dough! 🙈 I was just wondering if it’s possible to preserve it somehow. Specifically, can I proof the croissants and then immediately store them in the chiller or freezer until I’m ready to bake? My goal is to premake a few batches and store them properly so I can use them whenever needed.

[Sussan ScoolinaryTeam]

Hi Salma.

Yes, it is possible to preserve Antonio Bachour’s croissant dough for later use. Here are the two main options for storing pre-shaped croissants:

Freezing after shaping and before the final proofing:

▪️Once you’ve shaped the croissants, place them on a tray lined with parchment paper and freeze them immediately without proofing.

▪️Once completely frozen, transfer them to airtight bags or containers to prevent drying out.

▪️When you’re ready to bake, remove them from the freezer, place them on a tray, and let them thaw and proof at room temperature until they double in size. This process can take 6 to 8 hours, depending on the room temperature.

Freezing after the final proofing:

▪️Proof the croissants until they reach the desired size.

▪️Then, place them in the freezer until they are completely frozen.

▪️Transfer them to airtight bags or containers.

▪️To bake, remove them from the freezer and place them directly in a preheated oven. You may need to adjust the baking time by adding a few extra minutes.

Note: The first option is the most recommended, as it better preserves the texture and lamination of the dough. Additionally, make sure to wrap the croissants well to protect them from the cold and prevent moisture loss.

I hope this information is helpful.

Best regards.