WW

Recipes

Croissants – Butter

Allergens:

, ,

HACCP rules:

Prep Time:

Yield

1

Shelf Life

0.75
  1. 1

    Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

  2. 2

    Arrange frozen croissants onto parchment lined sheet trays, no more than 12 croissants per full tray.

  3. 3

    Allow croissants to proof at room temperature before baking for 5-10 minutes.(*See Note) This time may vary based on the number of croissants and the kitchen's ambient temperature. The warmer the kitchen, the less time they will need.

  4. 4

    Place croissants into a preheated 325°F oven, high fan. Bake until they have developed a medium to deep golden brown crust on the outside, while still moist on the inside, about 23-26 minutes. Avoid opening the oven while they are cooking.

  5. 5

    Remove from the oven. Cool completely.

  6. 6

    Transfer to clean airtight food storage containers. Cover, label, date and store for service.

*NOTE: If using the approved off-spec subs, they will need proofed under refrigeration for 12 hours. Then they can be baked following our normal procedures. Best practice would be to tray them up onto parchment lined sheet trays, so they do not need to be handled before placing them in the oven.

Description

1

Serving Size

—

Shelf Life

0.75