On Jul 2, 6:47*pm, Julia Altshuler > wrote:
> merryb wrote:
> > On Jul 2, 11:47 am, 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
>
> > Shape then freeze. Take out of freezer, proof, and bake. Good for you-
> > glad you tried making them!
>
> Thanks. *Next batch, we trying freezing two to see how they come out.
> Our goal is fresh home made croissants daily or as close as we can come
> to that.
>
> --Lia

Wow- sounds great! You are going to be spoiled! If you like
prosciotto(sp), I highly recommend putting in a slice before rolling
them into crescents. It doesn't take much, and it's really good!