At which stage can I freeze homemade croissants?
Hi everyone - I'm making croissants using Esther McManus's recipe. This is a great recap of the recipe here:
I've made this before and the croissants are absolutely divine. The goal is to have these fresh and ready for Christmas morning. However, the last step is to form the croissants and let them rise for 3 hours before baking. There's no way I'm getting up at 3am to do this!
Can I form the croissants, freeze immediately, and remove from the freezer on Christmas Eve to proof overnight?