On Jul 2, 4:03*pm, Arri London > wrote:
> 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.

Nope- they gotta rise before you can bake them.