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Can I freeze croisant dough?

Maybe this is a stupid question.. but I have a couple of those pilsbury crescent roll containers in the fridge and I was just wondering if they're okay to freeze?
Not sure why they wouldn't be, but I wanted to make sure..

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  1. You don't want to freeze that. It'll pop (explode) in your freezer.

    1. The label says "do not freeze or microwave unbaked dough". There is a reason.

      4 Replies
      1. re: Cathy

        do you have any idea why though? I'm just curious?

        1. re: hungryabbey

          because it will erupt in the can and explode and make a mess all over your freezer.

          1. re: hungryabbey

            It is refrigerated already risen dough in a compressed case. The rising agent is in it and working-until about the expiration date on the refrigerated can. When you "pop" the can it merely releases compressed dough; nothing has to rise. You bake immediately.

            Frozen croissant dough (like you buy at Williams Sonoma or Trader Joe's) has not yet risen. You have to proof it overnight before baking.

            Freezing the already risen dough will cause it to expand and break the seal and kill the rising and baking properties it has.

            If yours is near the expiration date, bake the crescents and freeze or refrigerate and reheat in foil.

            1. re: Cathy

              ah, I see. That was my thought. I was wondering about the freezer killing the rising activity. Thanks for the tip!

        2. BUT BUT BUT. Trader Joe's sells frozen croissant dough that is wonderful. You take the little frozen hard nubbins out before you go to bed at night, lay them on a cookie sheet, and forget them until morning. While you snooze they a) thaw b) rise c) puff up amazingly. In the AM you bake them for 15 minutes and voila. So there must be a missing link between our not being able to freeze Pillsbury's dough and TJ's manufacturer being able to freeze his. Can a baking professional enlighten us?

          5 Replies
          1. re: Querencia

            As I was the one who asked the question, I am not sure, but the reason I asked in the first place was that I was worried about freezing and killing the yeast in the dough, thus causing the dough/croissants to not rise. There are various types of yeast and whether or not it can be frozen might have something to do with that?

            1. re: hungryabbey

              The leavening in the refrigerated dough is baking soda, baking powder and in some cases, glucono delta lactone, not yeast.

              The refrigerated stuff is already risen, the croissants (and their yeast) aren't.

              1. re: Cathy

                Thank you for that info. I guess then that yeast is not the problem.

                1. re: hungryabbey

                  Yeast isn't a problem in the freezer. It doesn't die, it just is dormant until it is back at the right temperature.