The ideal temperature for proving is 24°C. A bit cooler or warmer is all right, as long as the temperature is not warm enough to melt the layers of butter in the croissants.
Proving time: 12~ 13 hours depending on the room temperature.
Oven temperature: 210°c
Baking time: 13~15 minutes
- Place the frozen croissants on the baking paper and leave some space between them. After 12 ~ 13 hours under room temperature, the croissants should at least double in size and look noticeably puffy.
- Baking temperature: 210°c for 12 minutes and quickly open the oven door for 5 seconds to let the steam out. Continue to bake for further2 ~3 minutes until the croissants are deep golden brown on the top and bottom, crisp on the outside and feel light when they are picked up, indicating that the interior is baked through.
- Brush with sugar syrup ( 2 sugar: 1 water ) when it comes out from the oven (optional)
- They are best if eaten while they are still slightly warm.