The Day Before
- Take your pastries out of the freezer.
- Place them on a baking tray and let them rest at room temperature for a few hours — until they double in size.
- Once they’ve puffed up, cover the tray and refrigerate overnight.
From freezer to flaky
Baking your croissants & pastries
Includes:
- Croissants
- Pain au Chocolat
- Pain aux Raisins
- Pain aux Framboises
- Pain aux Amandes
- Brioches
The Day Of
- Remove the tray from the fridge and let the pastries sit at room temperature for about 30 minutes.
- Preheat your oven to 390°F (200°C).
- For a beautiful golden finish, lightly brush the tops with a beaten egg.
- Bake: Convection oven: ~10 minutes ; Conventional oven: ~17 minutes
- Keep an eye on them — they smell amazing when they’re ready!
390°FPreheat (200°C)
~10 minConvection oven
~17 minConventional oven