/ck/ - Food & Cooking

>>19807895
Hey anon, I made them and just put them in the freezer (I’ll cook two of them on Thursday morning).

It was my first time and I had difficulties when I had to place the butter in the dough and make the layers, the butter leaked on the table and it was a mess, I guess that I should’ve kept it in the freezer 15 minutes prior to using it, however I’ll learn from these mistakes.

Pic related is how they turned out before the second leavening time.

They’re drowning in butter and are heavy, I guess that unless they leak all the butter when they cook they still will taste good.

I have a question if you or somebody ITT can help: how many hours prior to cooking them should I place them at room temp to thaw and leaven?

With brioches I take them out the freezer before going to sleep and place them in the oven at room temp for 8 hours and when I wake up they’re all swollen and nice, ready to be cooked, but I don’t know if this works with these croissants because I fear that the butter will melt.