일요일, 6월 16, 2024
HomeChildren's HealthDo-it-yourself Sourdough Croissants (Step by Step Directions!)

Do-it-yourself Sourdough Croissants (Step by Step Directions!)



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Crispy on the surface and completely gentle and flaky on the within, my do-it-yourself sourdough croissants are so significantly better than bakery ones. Made with a handful of easy substances, anybody could make scrumptious discard croissants with my straightforward recipe. Whether or not you’re seeking to stage up your breakfast or add an additional aptitude to sandwiches, your entire household will fall in love with these croissants!

For those who’ve ever puzzled, are you able to make croissants with sourdough starter? The reply is sure!

As a lover of breads and pastries, I knew I needed to attempt my hand at making a croissant recipe with sourdough starter. Whereas I really like conventional croissants, utilizing sourdough starter provides a scrumptious depth of taste and eliminates the necessity for added business yeast.

So I got down to make sourdough starter croissants that matched the very best of the very best within the bakery world.

I gained’t lie, your first time making these would possibly really feel difficult and overwhelming, however I guarantee you they’re much simpler than you assume! With solely 2 hours complete of prep time, Half-hour of prepare dinner time, and a few endurance throughout relaxation instances, you’ll have heat croissants able to eat!

(Professional tip: For those who don’t really feel like making your personal starter, ask round. You’ll probably discover a pal who can reward you a few of theirs!)

For me, the right croissant has three standards: a scrumptious buttery style, a flaky exterior, and a mushy and ethereal inside. I’m pleased to say that my sourdough butter croissant recipe checks all these containers and extra!

My croissants could look connoisseur, however they’re really each straightforward and reasonably priced to make. Whereas the method requires time and endurance, the recipe requires primary baking substances and the steps are easy. You even have the flexibleness to make use of a store-bought sourdough starter or make your personal.

Plus, my sourdough discard croissant recipe doesn’t use any business yeast and as a substitute depends on the pure yeast produced in the course of the fermentation course of. This implies you get extra well being advantages in comparison with common croissants. Sourdough is extra simply digested, feeds good micro organism within the intestine, and incorporates extra nutritional vitamins and minerals (supply).

And let’s not neglect how versatile they’re! These straightforward sourdough croissants will be loved for breakfast, plain, crammed with jam, or layered with cheese – paired along with your favourite espresso or tea.

You too can flip them right into a decadent French toast. For lunch, you’ll be able to swap out sliced bread to make any sandwich or pair them along with your favourite salad. 

I actually do assume that that is the very best sourdough croissant recipe ever! While you take a chunk of those buttery, flaky croissants, you’ll really feel like you might be sitting exterior of a French bakery. The outside is crisp and golden with a satisfying crunch that provides technique to a mushy, ethereal inside with a yummy bitter, tangy taste.

Newest Recipe Video!

🥘 Components

My sourdough discard croissants recipe solely requires a couple of pantry staples, all of which you’ll find at your native grocery retailer.

Scroll all the way down to the recipe card on the backside of this submit for the precise quantities and extra particulars about sourdough croissant energy, fats, and dietary data.

Ingredients for sourdough croissants recipe on a white background.

Lively Starter: You desire a very lively sourdough starter for this recipe to work. This replaces the yeast that’s widespread in most croissant recipes, and helps the croissants rise! Additionally, croissants with sourdough starter depend on this ingredient to present them their scrumptious signature tangy taste, just like sourdough bread.

All-Function Flour: My recipe requires all-purpose flour which provides the croissants a fluffy and chewy texture. You too can use pastry flour for a extra delicate croissant.

Salt & Sugar: These staple substances are quite common in pastry and candy bread recipes. The sugar provides the right contact of sweetness, whereas the salt enhances all of the pure flavors of sourdough.

Milk: Milk provides extra richness to the croissant, creating the right stability of softness and flakiness. 

Unsalted Butter: My sourdough croissants recipe calls for lots of butter! You’ll use butter within the dough and use a bundle of butter for laminating the dough as nicely. The important thing to a flaky croissant lies in all the skinny layers of folded butter and dough.

Egg: You’ll want a complete egg or simply the egg yolk to make an egg wash. Simply whisk and coat with a pastry brush. It’s what provides the croissants their lovely shiny golden brown tops! 

🔪 How To Make Sourdough Croissants

When studying learn how to make sourdough croissants vs. regular croissants, you’ll be pleased to know that it’s principally the identical course of. I do know the thought of constructing French pastry could sound intimidating, however I’ve damaged it down into easy steps for you. With somewhat apply, you’ll be a complete professional very quickly. 

Try my video under to see how these croissants are made step-by-step.

Making ready The Dough

Knead The Dough: To start, I put all dough substances into the bowl of a stand mixer with a dough whisk or dough hook attachment. Now, I knead the combination till a mushy, sticky dough has shaped, scraping the perimeters of the bowl if wanted. Then I take away the dough and form right into a ball. 

Croissant dough being mixed in a stand mixer.

Relaxation For 1 Hour: As soon as made, I switch the dough to a calmly greased bowl, cowl with plastic wrap, and let it relaxation for 1 hour at room temperature.

Sourdough discard croissant dough in a mixing bowl.

Fold The Dough: After an hour, I place the dough onto an unfloured floor and gently press it right into a circle. Subsequent, I take one edge and fold it over into the middle, flip the dough 1 / 4 flip, and repeat. Then I proceed to fold the perimeters into the center of the dough till I’ve labored each edge into the middle. Now, I flip the dough over and repeat. I repeat this folding approach 2 extra instances. The dough will turn into very clean. 

Photo of a hand kneading dough on a work surface.

Relaxation For 3 Hours, Then Chill In a single day: After folding, I return the dough to a calmly oiled bowl, cowl it once more, and permit the dough to relaxation at room temperature for an additional 3 hours. Then I switch it to the fridge to relaxation in a single day (roughly 12 hours). You possibly can proceed the recipe the next morning.

Laminating

Put together Butter For Lamination: The following morning, I put together the room-temperature butter for lamination. First, I place the softened butter block within the middle of two sheets of parchment paper. Then, I fold the parchment paper to make a 5”x5” sq. within the middle and fold the perimeters of the paper to cowl the butter.

Room temperature butter placed between parchment paper, ready to be rolled out for the process of laminating croissant dough.

Flatten Butter: Utilizing a rolling pin, I flatten the butter to kind a sq..

Room temperature butter placed between parchment paper, rolled out for the process of laminating croissant dough.

Roll The Dough: When the butter is prepared, I take away the chilled dough from the fridge and permit it to return to room temperature. Then on a calmly floured floor roll the dough, ensuring the floor is giant sufficient to encase the butter sq.. 

Sourdough croissant dough rolled out on a work surface.

Enclose The Butter: I fastidiously unwrap the butter and place it into the middle of the dough, eradicating the baking paper

Butter placed in the middle of rolled out dough sheet to begin process of lamination.

Fold The Corners: With the butter in place, I fold every nook of the dough over to surround the butter. Then I press to seal the perimeters so no butter can escape.

Laminating croissant dough (folding and refolding to create layers) on a work surface.

Roll Out The Dough: First, I flip the dough over. Then I roll it into a protracted rectangle, focusing extra on size than width.

Laminating croissant dough (folding and refolding to create layers) on a work surface.

Fold And Cowl: After rolling, I fold the dough into three equal elements by taking the highest edge and folding it into the middle after which protecting it with the underside third of the dough, such as you’re folding a letter. Then I cowl it in plastic wrap and chill it within the fridge for Half-hour.

Laminating croissant dough (folding and refolding to create layers) on a work surface.

Roll And Fold Once more: As soon as it’s chilled, I take away the plastic wrap and place the dough with the shortest edge going through me, and roll it right into a 20”x6” rectangle. Subsequent, I fold the underside edge into the middle, then fold the highest edge into the middle, after which lastly fold the dough in half such as you’re closing a e book. Then I cowl and let the dough relaxation within the fridge for Half-hour.

Laminating croissant dough (folding and refolding to create layers) on a work surface.

Repeat: After I let the dough chill once more, I repeat this rolling and folding course of 2 extra instances, ensuring to have the smallest edge going through me every time and to relax in between every roll. This repetition creates numerous flaky layers.

Shaping Croissants And Baking

Roll The Dough: After the chilly dough has been rolled and folded 4 instances, I roll the laminated dough yet one more time, on a calmly floured work floor, right into a 16”x10” rectangle.

Croissant dough rolled out on a work surface.

Measure, And Type Triangles: First, I measure and mark each 4” alongside the highest and backside of the dough and trim off the facet edges for neater croissants. Subsequent, utilizing a pizza cutter or sharp knife I lower from the primary mark on the underside edge to the highest left nook, forming a protracted triangle. Then I lower a straight line from the identical mark on the underside to the corresponding mark on the highest forming a second triangle. I repeat this course of at every mark alongside the dough till I’ve 8 dough triangles. 

Croissant dough being cut into triangles, to prep for rolling into individual croissants.

Form The Croissants: To form the sourdough crescent rolls, I make a small incision on the base of the triangle and gently stretch the dough outwards. Then I roll the dough tightly in direction of the tip of the triangle. I repeat this shaping approach till all 8 croissants have been formed. You too can kind a crescent form.

Homemade croissant dough being cut into triangles, to prep for rolling into individual croissants.

Proof For 3 Hours: As soon as formed, I place croissants onto the ready baking sheets permitting a variety of house for them to rise. Then I calmly cowl the trays with plastic wrap and allow them to relaxation in a heat place to rise for 3 hours.

Butter croissants lined up on a baking sheet, ready to be placed in the oven.

Let Them Double: The croissants will double from the unique measurement and will probably be mushy and jiggly when touched. You’ve gotten the choice to proceed and bake them or place them within the fridge for 1 hour earlier than baking. Chilling helps to retain the form however is totally non-obligatory.

Flaky sourdough croissants rolled and placed on a baking sheet, ready to be put into the oven.

Preheat The Oven & Bake: When prepared, I preheat my oven to 375 levels Fahrenheit (190 levels Celsius). Then I gently brush the tops of every croissant with egg wash and bake them within the preheated oven for 25-Half-hour till golden brown.

Brushing tops of homemade croissants with egg wash.

Cool: After baking, I take away them from the oven and permit to chill fully on the baking trays earlier than serving.

Baked sourdough starter croissants on a baking sheet lined with parchment paper.

Serve: My sourdough discard croissants are finest served the day they’re made!

Homemade sourdough croissants fresh out of the oven.

My #1 Secret Tip for making my no-yeast sourdough croissants is to guarantee your sourdough starter could be very lively. If the starter isn’t lively, the croissants could not rise correctly. To check, place a spoonful of starter in a bowl of water; it ought to float if prepared. If it sinks, feed the starter once more and wait till it’s lively earlier than utilizing it to make the dough.

Different Ideas To Hold In Thoughts:

  • Comparable Consistency Is Essential For Lamination: Make sure the dough and butter are an identical consistency when beginning the lamination course of. Keep away from having the dough too chilly as it should tear once you roll it out, it must be room temperature. Keep away from utilizing chilly butter as it should shatter when rolled out which is able to have an effect on the layers when baked. Be certain that it’s pliable and at room temperature.
  • Roll The Dough Tightly: When rolling the dough into croissant form be sure to roll it up good and tight. In order for you, you’ll be able to kind crescent rolls.
  • Hold Your Room Cool: It’s finest to make these croissants in a room that isn’t too sizzling. In case your room turns into hotter than 77 levels Fahrenheit (25 levels Celsius) you could discover the butter begins to soften too rapidly and gained’t laminate appropriately.
  • Chill After Simple Roll And Fold: It’s essential to let the butter chill in order that it doesn’t get too heat when rolling the dough. It additionally permits the dough to relaxation and never overwork the gluten within the dough which might produce a harder pastry and would make it tougher to roll out. 
  • Make Smaller Croissants: This recipe makes 8 giant croissants, nevertheless, in the event you’d choose smaller croissants you’ll be able to mark the dough each 2” which is able to produce 16 smaller croissants. The process for making them stays the identical.
  • Use Excessive-Fats Butter: Utilizing a European butter or excessive fats butter will add extra taste and make the lamination course of simpler.

🥐 Detailed Croissant Troubleshooting Ideas

When making my recipe for the primary time, you could run into some setbacks. These are my high troubleshooting tricks to be sure you find yourself with the very best croissants!

How To Repair Croissant Dough That Is Too Sticky

In case your croissant dough is simply too sticky, you could be utilizing a butter that’s too low in fats. You need to use butter that has a excessive fats content material and low water content material. For instance, European butter has a fats content material of 82% and is good for French pastry. 

Moreover, your dough could also be too heat. You will need to chill the dough in between every fold and roll, which is able to assist it agency up and be simpler to work with. If the dough continues to be too sticky, you could want so as to add 1 to 2 tbsp of flour.

How To Repair Melting Butter

In case your butter begins melting whereas working with the dough, instantly place the dough within the fridge for 15-20 minutes to agency up the butter. Guarantee you might be working rapidly and in a cool surroundings to reduce the danger of the butter softening. Utilizing a calming floor, like a marble slab, can even assist keep the butter’s consistency. 

How To Repair Croissants That Are Not Ethereal

Your croissants will come out extra bread-like and fewer ethereal in case you are not aware of the temperatures when making your dough. It’s best to have each the dough and the butter at room temperature in the course of the lamination course of in order that the dough doesn’t tear and the butter doesn’t shatter. Too heat of butter will trigger the dough layers to stay collectively, and too chilly of butter will break and go away you with an incohesive layer construction.

How To Repair Dough That Gained’t Roll Out

When rolling your dough, the gluten can get overworked and also you’ll have stiff dough that’s troublesome to roll out and work with. You need to permit the dough time to relaxation and calm down in order that it doesn’t get too powerful. Cowl with plastic and chill within the fridge for Half-hour. While you take the dough out, it must be simpler to roll out!

What To Do If Croissants Gained’t Rise

In case your croissants usually are not rising, it’s probably that you simply didn’t proof the dough lengthy sufficient. Subsequent time, make sure you permit loads of time for proofing. Proof the dough in between folds and in a single day within the fridge. Your last proofing will probably be after the croissants are formed, during which you need to give them a minimum of 3 hours to double in measurement. 

For those who had set them in an space that’s cooler to proof, you could must discover a higher place. You possibly can set them close to a heat, sunny window or in a turned-off oven with the lights on. Monitor intently for optimum temperatures.

✔️ How To Make Sourdough Starter

Most croissants use business yeast, however my sourdough croissant recipe makes use of an lively starter as a substitute, including scrumptious taste and well being advantages. Whereas you should purchase starter, making your personal is an easy course of that takes about 5 days.

Day 1: To start, I measure out equal weights of flour and water, beginning with 113 g of every. I add each to a big jar and stir nicely with a wood spoon to make sure no extra flour stays unmixed. Then I cowl the jar loosely and let it sit at room temperature in a single day.

Day 2: The following day, I’d begin to see a little bit of progress in my starter. I discard 113 g of the starter and feed the remaining starter with 113 g of contemporary flour and 113 g of water. If my house is heat, I exploit chilly water. Then I cowl the jar once more and let it relaxation for an additional 24 hours.

Day 3-5: By day 3, I hold 113 g of the sourdough starter and discard the remainder. I then add 113 g of water and 113 g of flour. After mixing, I cowl the jar and let it relaxation for 12 hours. I repeat this course of each 12 hours on days 4 and 5. I do know my starter is prepared when it has risen and could be very bubbly.

⏲️ Croissant Baking Timeline

Making my sourdough croissants is a simple course of that requires some endurance and a focus to element. I’ve damaged down the steps right into a easy timeline that outlines all the pieces from making the dough to shaping the croissants and baking them to perfection. Be happy to switch the instances to suit your schedule.

Day 1

3:00 PM Make the dough, put it in a calmly oiled bowl, cowl it with plastic wrap, and relaxation for 1 hour at room temperature.
4:30 PM Press the dough right into a circle and carry out the folding directions 3 instances. 
4:45 PM Return the dough to a calmly oiled bowl, cowl, and relaxation at room temperature for 3 hours.
7:45 PM Switch the dough to the fridge to relaxation in a single day (roughly 12 hours).

Day 2

9:00 AM Put together the room-temperature butter for lamination.
9:30 AM Take away the dough from the fridge and comply with the directions to encase the butter within the dough.
10:00 AM Flip the dough over and roll right into a 20”x6” rectangle. Fold the dough into thirds like a letter. Cowl with plastic wrap and chill for Half-hour.
10:30 AM Roll the dough with the shortest edge going through you right into a 20”x6” rectangle. Fold the underside edge into the middle, then fold the highest edge into the middle and fold the dough in half like a e book. Cowl and chill for Half-hour.
11:00 AM Repeat the rolling and folding course of. Then chill for Half-hour.
11:30 AM As soon as once more, repeat the rolling and folding course of and chill for Half-hour.
12:00 PM Roll the dough one final time right into a 16”x10” rectangle. Then lower and kind the croissants by following the directions of the recipe. 
12:30 PM  Cowl the croissants on the baking sheet with plastic wrap and allow them to rise in a heat place for 3 hours. 
3:30 PM Preheat oven to 375°F (190°C). Brush croissants with egg wash and bake for 25-Half-hour till golden.
4:00 PM Take away from the oven and funky fully on baking trays. Serve instantly.

📖 Variations

Vegan Sourdough Croissants: For a vegan possibility, I sometimes substitute the milk for any plant based mostly milk, and the butter for an excellent high quality vegan butter. For the egg wash, I exploit plant based mostly milk as a substitute (which you’ll whisk along with an non-obligatory tbsp of maple syrup for extra shine).

Sourdough Chocolate Croissants: Add a layer of chocolate when rolling your croissant dough for a scrumptious ache au chocolat! I extremely suggest utilizing my vegan Nutella!

Almond Croissants: Strive these do-it-yourself croissants with added almond extract or a layer of almond paste. You possibly can high them with some sliced almonds, as nicely!

Fruit-Stuffed Croissants: Unfold a spoonful of your favourite fruit preserves (raspberry, apricot, or strawberry) on the dough earlier than rolling up. Then proof and bake as common.

Savory Herb Croissants: I really like so as to add a savory twist by mixing finely chopped herbs comparable to rosemary, thyme, or chives into the dough throughout mixing. 

Cinnamon Sugar Croissants: Earlier than rolling, brush the dough with melted butter and sprinkle with a cinnamon sugar combination. My children love this variation.

🍽 Serving Solutions

Croissants are extremely versatile and go nicely with quite a lot of dishes. Their buttery, flaky texture and tangy taste make them an amazing addition to any meal. Listed below are some scrumptious methods I like to serve croissants:

With Breakfast: Get pleasure from plain or unfold with butter and jam for a basic breakfast served with espresso or tea. Pair with this egg white omelette or vegan frittata and this breakfast fruit salad for a hearty begin to your day.

For Brunch: Use as the bottom for this vegan French toast casserole or make conventional French toast by dipping croissant halves in an egg combination and frying till golden brown. Serve with maple syrup and contemporary berries.

As Sandwiches: Slice open and fill with a buttery garlic combination, pinch of salt, and melted cheese for the final word savory deal with. Use them as a bread substitute in a tasty sandwich like this kale and caramelized onion panini or vegan egg salad sandwich.

With Soups and Salads: Serve alongside a bowl of sizzling soup, comparable to this vegan tomato soup or this 4 ingredient potato soup, for a comforting meal. Pair with a contemporary salad, like this beetroot and feta salad, or easy blended greens with vegan Italian dressing, for a balanced gentle lunch.

🧊 Storage Instructions

Room Temperature: I retailer my croissants in an hermetic container in a cool dry place for as much as 2 days, in the event that they even final that lengthy! They go rapidly in my home.

Freezer: It’s potential to freeze croissants both baked or unbaked. If freezing earlier than baking, I comply with the directions till step 20. After the croissants have totally risen, I calmly cowl the tray with cling movie and place it within the freezer for a minimum of 2 hours. Then I switch the croissants to a ziplock plastic bag and freeze them for as much as 2 months. If freezing baked croissants, I place them in a ziplock bag and freeze them for as much as 2 months. 

Baking and Reheating: To reheat frozen baked croissants, I place them straight in my oven, preheated to 375 levels Fahrenheit (190 levels Celsius), for about 10-12 minutes or till they’re warmed via and crispy. For frozen unbaked croissants, I allow them to thaw at room temperature for about Half-hour or till they’ve risen barely. Then, I bake them for 20-25 minutes as directed within the recipe.

❓Recipe FAQs

HOW DO I KNOW WHEN THE DOUGH IS DONE PROOFING?

The dough is finished proofing when it has doubled in measurement and is barely wobbly to the contact. You possibly can carry out the poke check: gently press your finger into the dough. If the indentation springs again slowly and solely partially fills in, the dough is correctly proofed. Over-proofed dough could collapse, whereas under-proofed dough will spring again rapidly.

HOW LONG CAN CROISSANT DOUGH STAY IN THE FRIDGE?

You possibly can hold your dough within the fridge for 12 hours or in a single day earlier than starting the laminating course of. After every roll and fold step, chill the dough for Half-hour.

CAN I MAKE THIS RECIPE WITH YEAST?

I haven’t tried making this recipe with business yeast, however it ought to work. Use about 2 ¼ teaspoons (one packet) of lively dry yeast. Dissolve the yeast in heat water with a little bit of sugar to activate it. You’ll want to regulate the proofing instances as yeast will trigger the dough to rise sooner than sourdough starter.

CAN I USE GLUTEN-FREE FLOUR?

Utilizing gluten-free flour for croissants is difficult as a result of gluten is important for creating the flaky layers. If you wish to attempt, use a 1-to-1 gluten-free flour mix that features xanthan gum, which helps mimic the elasticity of gluten. Simply remember, that the feel and construction will differ from conventional croissants, and the dough will probably be extra delicate to work with.

Homemade sourdough croissants, served on a white plate with coffee on the side.

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📋 Recipe Card

Simple Do-it-yourself Sourdough Croissants

My do-it-yourself sourdough croissants are higher than the bakery ones! They’re contemporary, gentle, and flaky with a shiny golden brown coating. Stage up your breakfast or add an additional flare to sandwiches with this straightforward recipe that the entire household will love! 

Prep Time1 hour 45 minutes

Prepare dinner Time30 minutes

Resting / Chilling Time1 day

Whole Time1 day 2 hours 15 minutes

Course: Baking, Bread, Breakfast, Brunch

Delicacies: American, French

Food plan: Vegetarian

Servings: 8

Energy: 375kcal

Butter Block For Lamination

Store Components on Jupiter

Shaping Croissants And Baking

  • The sourdough starter must be very lively to supply an amazing rise out of your dough. To check if the starter is lively sufficient place a spoon filled with starter right into a bowl of water if it’s prepared to make use of  it ought to float, if it doesn’t the starter isn’t prepared and can should be refed and also you’ll want to attend till it’s lively earlier than utilizing to make the dough.
  • It takes 2 days to finish the whole recipe however it’s so definitely worth the wait!
  • Make sure the dough and butter are the identical consistency when beginning the lamination course of. Keep away from having the dough too chilly as it should tear once you roll it out, it must be room temperature. Keep away from the butter being too chilly as it should shatter when rolled out which is able to impact the layers when cooked, guarantee it’s pliable and at room temperature.
  • When rolling the dough into croissant form be sure to roll up good and tight.
  • It’s finest to make these sourdough croissants in a room that isn’t too sizzling. In case your room turns into hotter than 77F/25C you could discover the butter begins to soften too rapidly and gained’t laminate appropriately.
  • It’s essential that the butter doesn’t get too heat when rolling the dough which is why it’s essential to relax after every roll and fold.
  • This recipe makes 8 giant croissants nevertheless in the event you’d choose smaller croissants you’ll be able to mark the dough each 2” in step 15 which is able to produce 16 smaller croissants. The process for making them stays the identical.
  • Chilling in between every roll and fold permits the dough to relaxation and never overwork the gluten within the dough which might produce a harder pastry and would make it tougher to roll out.
  • Retailer in an hermetic container in a cool dry place for two days.
  • You possibly can freeze these croissants both baked or unbaked. If freezing earlier than cooking comply with the instruction till step 20. After the croissants have totally risen calmly cowl the tray in plastic wrap and place within the freezer for a minimum of 2 hours earlier than transferring them to a zipper lock bag to freeze for as much as 2 months.
  • To prepare dinner from frozen place them on a baking tray and prepare dinner as described within the directions above.
  • If freezing cooked croissants place them in a ziplock bag and freeze for as much as 2 months. To reheat permit them to thaw fully earlier than inserting right into a preheated oven at 338F/170C for five minutes to turn into crispy.

Serving: 1croissant | Energy: 375kcal | Carbohydrates: 27g | Protein: 5g | Fats: 28g | Saturated Fats: 17g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 93mg | Sodium: 370mg | Potassium: 66mg | Fiber: 1g | Sugar: 5g



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