Baking Instructions

PREBAKED PRODUCT HANDLING

CROISSANTS

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PAIN AU CHOCOLAT

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CINNAMON ROLLS

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BRIOCHE LOAVES

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STRUDELS

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CRÊPES

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FOCCACIA

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BREADSTICKS

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FROZEN DOUGH BAKING INSTRUCTIONS

CROISSANTS

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PREPARATION ( 5 -10 minutes prep / 8 -10 hours to rise )

1. Remove the frozen croissants from the packaging and place on a baking sheet, lined with parchment paper.The croissants will generally rise up to three times their original size, so be sure to allow enough space in between each croissant.

2. Cover the baking sheet completely, but loosely, with plastic wrap and leave at room temperature until the croissants have tripled in size. This generally takes about 8 to 10 hours.

BAKING ( 5-10 minutes prep / 15 minutes to bake )

1. Preheat oven to 350 degrees F.

2. For the egg wash, crack 1 egg into a bowl. Add . teaspoon of milk, a couple of drops of vanilla and a pinch of sugar. Mix thoroughly.

3. Brush egg wash over the top of each croissant.

4. Place croissant baking sheet in oven for about 15 minutes or until golden brown in color.

PAIN AU CHOCOLAT

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PREPARATION( 5 -10 minutes prep / 8 -10 hours to rise )

1. Remove the frozen croissants from the packaging and place on a baking sheet, lined with parchment paper.

The croissants will generally rise up to three times their original size, so be sure to allow enough space in between each croissant.

2. Cover the baking sheet completely, but loosely, with plastic wrap and leave at room temperature until the croissants have tripled in size. This generally takes about 8 to 10 hours.

BAKING ( 5-10 minutes prep / 15 minutes to bake )

1. Preheat oven to 350 degrees F.

2. For the egg wash, crack 1 egg into a bowl. Add . teaspoon of milk, a couple of drops of vanilla and a pinch of sugar. Mix thoroughly.

3. Brush egg wash ( see our "Baking Instructions" page for instructions on how to make your own egg wash ) over the top of each croissant.

4. Place croissant baking sheet in oven for about 15 minutes or until golden brown in color.

PUFF PASTRY SHEETS

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*When your order arrives at your door, bring the box inside and open. Remove your order of Puff Pastry. Each order ships in rolled sheets, packed in quantities of two, side-by-side, rolled around plastic. Immediately place all sheets you do not wish to use right away, into your freezer.

PLEASE NOTE: Puff Pastry is a non-yeasted product, so PLEASE DO NOT PROOF!

Puff Pastry Dough consists of hundreds of alternating layers of dough and fat, achieved during the folding process. This fat must be protected, in order for the dough to perform. As such, the dough must remain cool at ALL TIMES, otherwise the fat will begin to soften, effectively destroying the dough's hundreds of layers.

1. The first step here is to preheat your oven to a proper temperature, to thoroughly bake the puff pastry. 400º is a good baking temperature for this. Preheat your oven first, and then it will just be ready to go when you are!

2. To properly and safely unroll the dough from its rolled up, frozen shipping shape, remove the desired number of sheets from your freezer, place the desired amount of dough on a very lightly floured surface ( a standard cutting board will do, nicely ) and and allow the dough to rest, at room temperature, for five minutes, until the dough becomes slightly pliable and is no longer able to crack ( as it will when still completely frozen ).

3. Once the dough thaws, ever so slightly, you should be able to unroll it safely, without cracking the sheet, into its full 10" x 15" rectangle shape. When ready, unroll onto a cutting board for further manipulation.

4. Depending on your intention with the raw dough, trim, cut and form the pliable dough, into the final shape of your choosing ( for recipes and and usage ideas, visit our Recipes page, for inspiration and more input on proper technique ). 

5. When you've added your fillings or shaped your dough into the desired end result, place your creations onto your baking sheet, along with a sheet or parchment paper for baking. 

6. When properly spaced and arranged on your sheet, place your tray into the preheated oven and follow baking times, according to your final recipe. 

OTHER STUFF

HOW TO MAKE AN EGG WASH

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Egg wash is a mixture of egg and water that is used to brush on top of breads and pastries before baking to give them a shiny, golden brown finish. We highly recommend it for giving your baked creations that extra finishing touch!

In baking, many recipes call for an egg wash to be brushed on the baked good before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny.

An egg wash is made simply by whisking together an egg with about a tablespoon of water. Most baker’s don’t actually measure the amount of water that is whisked in, they just eyeball it until it looks like it is the right consistency.

You want to make sure that the egg white and yolk are completely incorporated and thin enough to easily brush on your dough with a pastry brush.

Your friends and family will notice the difference!

INGREDIENTS:

1 Whole Egg (whites and yolk)

1 tbsp. Water

DIRECTIONS:

1. Combine the egg and the water together and whisk vigorously until well combined and very smooth. You can add a bit more water if needed to thin out.

2. Brush on top of your baked goods before baking.

3. If you have leftover egg wash, you can store it in an airtight container in the refrigerator for 3 days.

WHAT DO I DO WITH LEFTOVER / SCRAP DOUGHS?

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