Baking Our Freezer-to-Oven Products
Croissants- Classic Butter and Chocolate
Which way is down?
When baking our Freezer to Oven Croissants, you want to ensure the frozen croissants are situated correctly on the baking sheet so they don't unroll. The two pictures above show the BOTTOM of the each croissant. The flat side and tail of the Butter Croissant (left) should be placed down on the baking sheet. The seam of the Chocolate Croissant (right) should be placed down on the baking sheet.
Space 'em out
When baking all 6 Croissants together, be sure to space the croissants at least two inches apart, with the rounded side up. Each Croissant has also already been egg washed, so the rounded side will look light yellow, and might be a little shiny. Ensuring this side is right side up on the baking sheet will guarantee a nice golden brown crust!
Your Croissants are finished when they are puffed and deeply golden brown. Be sure to look between the layers too and continue baking until they're golden brown all over.
Prepping your Pan
Before placing your pan in the oven, remove as much of the paper label as possible to prevent it from browning in the oven. Space out the buns slightly before placing them in the oven as they will expand while baking.
Icing on the...Bun
Drizzling the icing on warm buns will cause it to run and thin (like the picture on the left). For a heavier drizzle, wait until the buns have cooled almost completely before adding icing. Use a knife or small spatula to spread the icing out for even more coverage.