Abbots & Kinney's Croissants
Start the morning with freshly baked croissants without leaving home.
Pack of 6 frozen croissants ready for baking
The afternoon/night before you’re wanting to bake your pastry, place them evenly spread (remember they’ll triple in size so give some space) on a baking tray, line with baking paper. Place a bag over the tray and put the tray in the fridge to defrost and slightly prove.
The morning of the bake, take the pastries out of the fridge 2 hours before and, whilst still placed inside the bag, leave in a warm area until the pastry is nearly doubled in size.
Once doubled in size, pre heat your fan forced oven to 220˚C. Once ready, place your tray in the oven, along with a small bowl of water (will generate steam but don’t worry if you forget) and turn your oven down to 175˚C. Leave the door closed for approximately 15 minutes before checking your pastry. Take them out when they’re nice and golden all over.