Proof Croissants overnight?
June 11, 2010 11:10 AM Subscribe
Does anyone have experience with proofing croissants overnight in the refrigerator to reduce prep time in the morning?
posted by caddis to food & drink (8 answers total)
I need to make a couple of dozen croissants for a weekday morning. The typical way of finishing the long prep process for croissants is to proof the laminated dough overnight, roll it out, cut into triangles, form the croissants, let them proof at room temp for a few hours and then bake. I am not sure that I have the three or more hours in the morning that this will take. I would like to make the croissants and then proof the fully formed croissants overnight in the fridge. I have found at least one recipe
in which this is done, but without much explanation of the pros, cons or changes necessary to make this work. Most helpful would be someone's personal experience with this method or a posting that delves into the details on this. (I know you can buy frozen croissants at Trader Joe's or make them ahead and freeze, but I can not use "store bought" and do not have time for the freezing and then overnight thawing. I want to just skip the freezing and store the preformed croissants in the refrigerator overnight prior to baking.) Another complicating factor, the last batch of croissants that I made was over a quarter century ago.