Direct baking of frozen croissant

[@humanbeing3946]

I'm relieved to see the croissants still able to rise high in the oven despite being flattened and baked from frozen

[@andanavastory2271]

This is cool method. I have questions. This formula want bread improver? And How many % of sheeting you uesd ?

[@aidencolling696]

I have a few questions 😃 why do you flatten the croissant after rolling and what leavening agent do you use? I am a baker that lost all his equipment and I have been hand making breads and pastries since then. Always have a problem when proofing the croissants when I don’t have the fridge space. I would appreciate your help 🙏

[@iPat6G]

You flatten them to save freezer space. It also helps keeping the tip (in the middle) from coming loose during baking too.

[@David-to8xy]

May you give dough recip, and text more about prosses

[@EtreTocsin]

Yuk, those do not look nice. Please do not flatten them again.

[@BakewithBhagat]

Can you share the recipe please

[@umBeo]

Tuyệt vời

[@jarryfernandes5354]

I will not try this

[@mahmoudkassir7273]

why

[@andreichiorean5560]

I wouldn't try either, because we don't have fermentation, the taste will be missing