Croissant (Bake at Home) x 3
CROIS-FR
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- Pick-up only. CLICK AND COLLECT: AT CHECKOUT SELECT PICKUP IN STORE/BOLD SETTLE.
Croissant, frozen, ready to prove
85g x 3
PICK-UP ONLY
Instructions:
Storage and Usage
- We recommend pastries be stored in a freezer immediately
- If this process is not followed and proofing begins, we recommend fully proofing and baking the pastries to avoid issues with the quality of the bake
- Pastries from The Bold Baker should be used within 7 to 10 days of production for the highest quality bake
Proofing
- Remove the desired number of pastries from the freezer and place on a pre-prepared tray with greaseproof paper
- Spacing should allow the pastries to quadruple in size
- The full proofing and baking process should be completed on the same tray and the pastries should not be moved from the tray once proofing has begun
- The length of time your pastries require to prove is dependant on the temperature of the storage room
- We recommend having a thermometer in the storage room and observing the changes in temperatures as the seasons change
- The table below is a guide of proofing times based on room temperatures
Room Temperature (°C) | Proving Time (hrs) |
<10°C | 20 |
10 and 12°C | 12 |
12 and 14°C | 10 |
15 and 16°C | 8 |
16 and 17°C | 6 |
17 and 18°C | 5 |
18 and 20°C | 4 |
20 and 22°C | 3 |
25°C proofer temperature | 2 |
Baking
- Pre-heat the oven to 200°C
- Egg wash the croissants and pain au chocolat
- Bake at 200°C for 10 to 12 minutes, see picture above
- Allow the croissants and pain au chocolat to cool for at least 30 minutes
Ingredients:
- Flour, Wildfarmed
- Butter, Winter Tarn
- Castor Sugar
- Fresh Yeast
- Salt
- Water
- Sour
- Chocolate Baton, Table (pain au chocolat)
Pick-up only from Bold Stores. Please wait for notification before you visit.
Goods supplied frozen must be kept frozen to prevent proofing. We recommend bringing a cool-box and ice packs with you.