Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Arrange frozen croissants onto parchment lined sheet trays, no more than 12 croissants per full tray.
Allow croissants to proof at room temperature before baking for 5-10 minutes. 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.
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.
Remove from the oven. Cool completely.
Transfer to clean airtight food storage containers. Cover, label, date and store for service.