Julia Altshuler wrote:
>
> What about croissant dough?
> At what point would we freeze it?
> Would we do all the turns, shape the croissants, then freeze?
> Defrost in the refrigerator, then bake?
> Or skip the defrost and go straight from freezer to oven?
>
> --Lia


Have used commercially shaped/frozen croissants. Let defrost (can do
that covered on the counter) and then bake. Worked fine. Never tried to
bake them right from frozen though so can't help you there.