Empty croissants, frozen or freshly made. Whether you are busy preparing them at home, or that you have ready-made empty croissants in the freezer, for a golden and fragrant result it is important to bake them in the right way, with some precautions. In less than half an hour, you will take out of the oven some delicious croissants, for a rich and fragrant breakfast like that of the bar, even at home. So let’s see some tricks and tips.
Empty croissants, frozen or freshly made. Whether you are busy preparing them at home, or that you have ready-made empty croissants in the freezer, for a golden and fragrant result it is important to bake them in the right way, with some precautions.
In less than half an hour, you will take out of the oven some delicious croissants, for a rich and fragrant breakfast like that of the bar, even at home. The important thing is to have a hot oven, check the surface browning of the croissants and preserve them in the right way, to enjoy them crispy also the next day. Here is a short guide, some tricks and tips, on how to bake empty croissants.
How to bake frozen or freshly made empty croissants
1. Preheat the oven
Once you've prepared your croissants, it's time to bake them. If you have croissants in the freezer, you can also bake them directly frozen. The important thing is to have a very hot oven so, a few minutes before cooking, preheat it to a temperature between 170 degrees C and 180 degrees C.
Activate the oven's ventilated function for a more fragrant result. Regulate yourselves during baking, because each oven has different characteristics. If the croissants tend to cook too quickly, especially at the base, lower the temperature slightly.
2. Choose the right baking tray
The ideal baking tray for croissants is the one typically found in the oven, flat and with low edges. You can also buy baking tray of this type, just prefer non-stick and Teflon coated ones. Avoid baking trays that are too thick or with a too high base, these type retain heat and you risk burning the base of the croissants.
3. Baking paper
Baking paper is a fundamental ally for this type of baking. First of all because, with a sheet of baking paper, you will avoid dirtying or greasing the pan, having to find yourself removing annoying incrustations after cooking.
Then, also because in this way the croissants will not stick: you can avoid buttering the baking tray further, to preserve a lighter taste and a less caloric result.
4. How to arrange the croissants
The arrangement of the croissants on the baking tray is not accidental. One of the most common mistakes is to place them very close to each other and to find the croissants glued one by one at the end of cooking.
Consider that for this type of dough, the leavening takes place mostly during cooking, so space the croissants well apart, which will gradually increase with increasing volume.
The croissants must be baked gradually. If you think your oven is cooking too fast, rather start with a low temperature. However, try as much as possible to maintain a stable temperature inside the oven, throughout the baking, so as not to affect the leavening.
For the same reason, do not give in to the temptation to open the oven door, especially during the first few minutes, because the heat would dissipate. You can also bake fresh and frozen croissants together, the baking method and times are the same.
One and only advice: let the frozen croissants defrost ten minutes directly on the baking tray, before baking.
Also as regards the times, it can be said that baking is very indicative. Consider about 20-25 minutes, but check the croissants through the oven glass, if possible.
Regulate yourself according to the volume (the croissants should begin to grow in volume after about 10-12 minutes) and the color (they will have to brown well on the surface).
The browning will be darker and more crisp if, before baking, you will brush the croissants with egg yolk. Once cooked, check to the touch: they must be crunchy and not chewy.
Before serving the croissants wait at least 15 or 20 minutes, then sprinkle them with icing sugar and don’t close them in a paper bag to prevent them from deflating.
Preserve empty croissants at room temperature to preserve their quality and fragrance for up to a few days.
Alternatively you can prepare and freeze them in the freezer. Close them in a frost bag for food, possibly one by one, so that they do not stick, and store at -18 °.