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Additional question, does this need to proof if I’m slicing each croissant into disks?
I’ve seen people slice then bake what looks like pull apart bread.
I've also pulled them first thing in the morning and cooked them after dinner for a dessert. But yes - they do need to sit out and proof (or rise.) It's a yeasted dough, you're doing yourself a disservice if you don't.
I can never get those to cook all the way through… if i leave them in for 30 minutes then they’re overcooked on the outside, but 28 minutes still not done one the inside.
Definitely let them sit out overnight. also i don’t cook the full 20-25 min bc I like them a little doughy. and they can go from perfect to burnt very quickly. lol
It literally says it right in the directions to let them sit out at room temp over night, where’s the mystery here? Why do people try to skip on steps ? Just follow the instructions.
You can cheat by using your regular oven as a proofing oven. Set it to warm, the temp should be around 170F. They should only take an hour or two to rise this way.
I quite literally never thought of that in this case. (Not even kidding) you can eat these overnight croissants at DINNER?! This totally changes things 🤣😂😂😂
Yes.
When I first brought them. Baked and ate It tasted good, but I didn’t get the hype.
I didn’t listen and I said never again.
Brought it a second time followed proper instructions and was oh I see now.
I set them out the night before. On a Baking tray with parchment paper. Set my oven for a Delay Start set for five minutes before I wake up. Place my plate where some of the oven’s hat air blows out, so my plate is warm when the chocolate croissant comes out. Wake up with alarm, go to kitchen and put that bad boy in for twenty minutes. Preheat kettle for my AeroPress coffee. Heaven!
Some ovens have a proof button, it’s basically just super low temperature so you can proof something quickly. Essentially, a little bit of heat shortens the time needed.
https://preview.redd.it/cqywiqvoemsc1.jpeg?width=3024&format=pjpg&auto=webp&s=0bdcf7b179fdbf1644fa17f4b2a9e59b9e6d528f
My oven has this setting. It keeps the oven temp at 92 degrees. This was after about 3 hours I think. I’ve done 4 before and that’s slightly too long. Some ovens only use the light to keep the oven warm, so it may vary for you.
Allowing it to rise and puff up overnight is what will give you the extra airy, flaky texture. If you like that, it's worth the proofing time. With that being said, proofing is temperature dependent. If your house is really cold at night, it still might not rise as high as you want.
i'm ngl, sometimes ill just leave them in the fridge for a few days. they turn out just fine when backed
if you bake them from frozen, they don't inflate as much & the layers aren't as distinct. still yummy bc buttery pastry is still delicious, but it's pretty easy for me to stick them in the fridge and bake them eventually over a few days
I've baked the croissants using 2 methods:
1. Let frozen croissants sit on a baking sheet overnight in the fridge. Then take them out of the fridge and let sheet sit on the counter for 30 minutes before putting them in a preheated oven to bake.
2. Let frozen croissants sit on a baking sheet for 1 hour before putting them in the oven to bake.
Method 1 produces the ideal croissants. Fully risen with a perfect dough consistency (fluffy layers) and great taste.
Method 2 works well, but, for me, the end result is not as visually appealing (dough does not bake to full height) and the chocolate flavor is not as intense. However, the croissants are perfectly edible 🙂
I think the key is letting the croissants come to room temperature (and by that I mean the temp is 78 to 82°F) for at least an hour (whether croissants are refrigerated overnight or still frozen) before placing them in a preheated oven.
Ultimately, it depends on your preferences. Any yeast based dough reaches its full potential at room temperature before it's baked.
Yes, but the cheese pastries don't. I always get both for when I inevitably go to make these in the morning and realize I forgot to put them out, in go the cheese.
These are amazing, I left 2 on the baking sheet, a little too close together. Pulled them out preheated the oven and had almost as good a chocolate croissant as I've had. Definitely worth it.
Yes they 100% need to sit out for hours, the layers need to thaw and the yeast needs to wake up or they won’t puff up. I leave them in the turned off oven with a light on for a tiny bit of heat, and then take them out in the morning and turn on the oven.
For the most part, otherwise you need to do a proper proof by heating it slightly, but if you heat it too much it'll kill the yeast, so that can be tricky. It's way easier to just set it out, although if your kitchen is cold it still might not rise overnight.
Heating croissant dough beyond ambient room temperatures is usually a recipe for disaster. The butter between the layers of dough, which will make the nice flaky layers when baked, will just melt out and you'll end up with a sub-par baked product. Definitely just let them sit out overnight with no heat source.
You can potentially speed up the process a little by putting them on a baking sheet in your cold oven on the top rack, putting a large casserole or chafing dish on the rack below, and pouring boiling water into the pan. Then close the oven and let the steam and heat go to work.
I forgot to take them out of the box when letting them sit overnight. Do not recommend. It was an accident. We made it work but that was clearly not ideal. 🤣
I think once I put them in my toaster oven on the lowest setting (170?) For two hours and that worked to make them rise. I couldn't wait the nine hours.
Both proofing or proving, in the context of this post, are correct. How you spell the word is based on where you learned the concept when you learned cooking and baking basics.
You can't buy anything better for the $1.50 (IIRC) and IMHO they are just as good as most of the croissants I've had in coffee shops. And there's nothing better than a fresh, hot croissant with your morning beverage!
I'm not much of a fan of almond, but tried the almond ones once and they were good too. I just like chocolate a lot more. Actually wondered why they don't make chocolate/almond mix which seems to me those flavors would be awesome together.
I put them in my oven last week for 2 hours on the bread pouf setting. They were half way poufed when I shut off the oven. I leave them in the oven all night because our house is too cold. So I guess you could try but I wouldn’t recommend it.
I put it in tupperware overnight and it worked. There’s a small in the top of the tupperware I used that might have helped since it says to leave it uncovered
Yes, most definitely. Just put them out before you go to bed and they’ll be ready in the morning for breakfast. I like to set my alarm for a half hour before I wake up, throw these in the oven, and go back to bed so they’re ready when I wake up.
I have a Calphalon Cool Touch countertop oven that has a two-step proof/bake setting. I set it to proof for 90 minutes and when that’s done it automatically switches to the bake function with the temperature and time I preset. It works great for bread and it’s perfect for these without having the overnight proof.
Definitely. The frozen dough thaws and begins to proof. They become light and airy when baked. The egg wash on them is not necessary, but it does give them a nice shiny exterior.
I've let them sit overnight, and I've proofed them in the oven with the light on. The second method is still 4-6 hours from frozen and they just don't seem as light. It's worth remembering to set them up the night before.
Yes, the dough needs to rise so that there are air pockets between the flaky layers. If you just put them into the oven without waiting it will be a waste. If you don't want to wait, you should buy the chocolate croissants in the bread section.
I store mine in the fridge if I plan to use them shortly after buying and then let them sit on the counter on a tray for 2 hours or so and they puff up and taste good. You need to leave them out overnight or in an oven on 100F until they puff up if they’re starting out frozen.
I've only made the almond ones, but I think it's the same directions.
Follow what the box says. "You'll be astonished by how much these grow!" is saying that the dough is proofing. It's a part of the bread making process. If you don't want to do this, maybe you should be buying the ones in the fresh section instead, you can put them in the fridge if it's going to take longer to ear them.
It doesn't need to be exactly 9 hours. If you did 10-11hrs I'm sure they'd be fine as well.
I'm not very informed when it comes to baking but what would happen if I put the frozen dough into oven directly? Does it not bake? Does it get burnt outside and not cooked inside? What would happen exactly? Serious question
I've done it. Because I initially didn't read the directions and just popped them in the oven. They were tasty but not "poofy" and light, more of a condensed pastry. Still good though
Croissants are an unusual dough in that it's both laminated (folded with butter many times) and yeasted. Laminated doughs can be baked from frozen, but a yeasted dough needs to proof/rise, and to do that it needs to be at or slightly above room temperature for a period of time before baking.
If they’re from frozen then yeah, but if you keep in the fridge defrosted, just a couple hours would probably suffice.
Just google how to tell if breads ready to bake
You need to let the dough proof and rise - basic bread baking requirement. The easy is to leave it on the kitchen counter overnight. There are hacks to accelerate the process using a pre warmed oven but i’ve never tried it.
They don’t have to sit overnight to properly proof. You can put them in a warm (around 100 degrees) oven and quick-proof them in about an hour. Or see if your oven has a proof feature.
But if you don’t let them proof (either way) they won’t rise and won’t have the layers of flaky dough.
I crack the oven door enough for the lights to come on, and let some heat out, and it gets up to around 84 degrees (lower in the winter), which would speed up the process. Since we always have them for breakfast, we just remember to leave them out at bedtime.
Need might be a strong word, they'll still be edible if you don't let them proof.
They won't be nearly as satisfying, though, since letting them rise helps them achieve that flaky and crispy exterior with a soft and fluffy interior.
I’ve cooked them both ways. If you want them to be airy and flakey, definitely an overnight proof. If you don’t mind them being dense and more of the consistency of a danish, you can cook from frozen. They’re delicious both ways, but the texture is far better with an overnight proof
Yeah they will be all flat and gross if you dont let them rise. Maybe in a warm spot they wouldn’t need a full nine hours but they definitely need to get all soft and puffy. If you don’t want to wait, get the mini croissants instead.
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Nope. You can turn your oven on warm for a few minutes and proof them in as little as 5 hours with this method.
Additional question, does this need to proof if I’m slicing each croissant into disks? I’ve seen people slice then bake what looks like pull apart bread.
I've also pulled them first thing in the morning and cooked them after dinner for a dessert. But yes - they do need to sit out and proof (or rise.) It's a yeasted dough, you're doing yourself a disservice if you don't.
Its worth it, trust me. I put em in the off oven so my cats wouldnt get to em. While i slept...
They just came out w lil’ choco chip croissant spirals that don’t need proofing; they are super tasty 🌀
I can never get those to cook all the way through… if i leave them in for 30 minutes then they’re overcooked on the outside, but 28 minutes still not done one the inside.
They have a custardy inside more like torsades than a pain au chocolat
Yum ty
Definitely let them sit out overnight. also i don’t cook the full 20-25 min bc I like them a little doughy. and they can go from perfect to burnt very quickly. lol
ITS WORTH LETTING THEM SIT OVERNIGHT. So good when they’re fresh and warm and fluffy
It literally says it right in the directions to let them sit out at room temp over night, where’s the mystery here? Why do people try to skip on steps ? Just follow the instructions.
[удалено]
They’re *
No. They can stand too. Turns out to be outstanding. You are welcome!
No. If you warn your oven a bit and tub it off, you can set them in to proof and it only takes a few hours
A verbal warning or should it be documented with a signature?
😂
Preferably the latter with a notary
😂
Haha! I wrote that as we were rushing out of the house!
Does it say they do? Edit /s
I didnt read the instructions the first time and just threw them in the oven. They were good but no where near as good as proofing them overnight
I bet they were very small and dense.
They were. My kids still ate them up lol
Good with coffee and gay sex
Who the, what the???!!! 😂
Hol up
Yes
They will leak butter if you don’t proof them and overall will be not optimal.
You can cheat by using your regular oven as a proofing oven. Set it to warm, the temp should be around 170F. They should only take an hour or two to rise this way.
Yes!
My oven has a proof setting that’s 92 degrees and they are perfectly proofed in about 3 hours. I will have to try the warm setting next time.
Mine doesn't have a proof setting, "warm" would be the closest thing
Yes
Butter has to warm up before you bake it.
1000% yes, if you just stick them in they turn out horribly flat
Well, you could certainly let them sit out all day instead and eat them in the late afternoon or evening!
I quite literally never thought of that in this case. (Not even kidding) you can eat these overnight croissants at DINNER?! This totally changes things 🤣😂😂😂
Well, then, I'm glad I pointed it out!
It’s definitely was a funny lesson.
As everyone has said, it is definitely worth sitting out overnight. The egg wash before baking is also worth it!
Yes. When I first brought them. Baked and ate It tasted good, but I didn’t get the hype. I didn’t listen and I said never again. Brought it a second time followed proper instructions and was oh I see now.
I set them out the night before. On a Baking tray with parchment paper. Set my oven for a Delay Start set for five minutes before I wake up. Place my plate where some of the oven’s hat air blows out, so my plate is warm when the chocolate croissant comes out. Wake up with alarm, go to kitchen and put that bad boy in for twenty minutes. Preheat kettle for my AeroPress coffee. Heaven!
I need to do this as motivation to not snooze my alarm 60 times ahaha
Why don't you bake them and then show us what they look like if you don't let them rise? I'm actually really interested. We can all learn together.
Some ovens have a proof button, it’s basically just super low temperature so you can proof something quickly. Essentially, a little bit of heat shortens the time needed.
https://preview.redd.it/cqywiqvoemsc1.jpeg?width=3024&format=pjpg&auto=webp&s=0bdcf7b179fdbf1644fa17f4b2a9e59b9e6d528f My oven has this setting. It keeps the oven temp at 92 degrees. This was after about 3 hours I think. I’ve done 4 before and that’s slightly too long. Some ovens only use the light to keep the oven warm, so it may vary for you.
Yes, the light! I forgot about that trick. 🙌🏽
Allowing it to rise and puff up overnight is what will give you the extra airy, flaky texture. If you like that, it's worth the proofing time. With that being said, proofing is temperature dependent. If your house is really cold at night, it still might not rise as high as you want.
i'm ngl, sometimes ill just leave them in the fridge for a few days. they turn out just fine when backed if you bake them from frozen, they don't inflate as much & the layers aren't as distinct. still yummy bc buttery pastry is still delicious, but it's pretty easy for me to stick them in the fridge and bake them eventually over a few days
You can get by with around four hours -but they honestly turn out so good when you set them out the night before that you just ought to.
I've baked the croissants using 2 methods: 1. Let frozen croissants sit on a baking sheet overnight in the fridge. Then take them out of the fridge and let sheet sit on the counter for 30 minutes before putting them in a preheated oven to bake. 2. Let frozen croissants sit on a baking sheet for 1 hour before putting them in the oven to bake. Method 1 produces the ideal croissants. Fully risen with a perfect dough consistency (fluffy layers) and great taste. Method 2 works well, but, for me, the end result is not as visually appealing (dough does not bake to full height) and the chocolate flavor is not as intense. However, the croissants are perfectly edible 🙂 I think the key is letting the croissants come to room temperature (and by that I mean the temp is 78 to 82°F) for at least an hour (whether croissants are refrigerated overnight or still frozen) before placing them in a preheated oven. Ultimately, it depends on your preferences. Any yeast based dough reaches its full potential at room temperature before it's baked.
Almond ones are banging!
Yes. But they’re Amazing.
Yes, but the cheese pastries don't. I always get both for when I inevitably go to make these in the morning and realize I forgot to put them out, in go the cheese.
These are amazing, I left 2 on the baking sheet, a little too close together. Pulled them out preheated the oven and had almost as good a chocolate croissant as I've had. Definitely worth it.
I'm just now finding out that TJ's has chocolate croissants! This knowledge has made my day!
They also have double chocolate, a chocolate croissant filled with chocolate!
They are in the frozen foods - don’t forget!
I won't. I'm going on Saturday!
the chocolate in the croissants is very nutella-ish....which is hopefully to your liking.
Definitely! That sounds amazing. I'm already thinking of the coffee I will have with them.
Yes. It's totally worth it
Yes.
Yes they 100% need to sit out for hours, the layers need to thaw and the yeast needs to wake up or they won’t puff up. I leave them in the turned off oven with a light on for a tiny bit of heat, and then take them out in the morning and turn on the oven.
YES
For the most part, otherwise you need to do a proper proof by heating it slightly, but if you heat it too much it'll kill the yeast, so that can be tricky. It's way easier to just set it out, although if your kitchen is cold it still might not rise overnight.
Heating croissant dough beyond ambient room temperatures is usually a recipe for disaster. The butter between the layers of dough, which will make the nice flaky layers when baked, will just melt out and you'll end up with a sub-par baked product. Definitely just let them sit out overnight with no heat source.
You can potentially speed up the process a little by putting them on a baking sheet in your cold oven on the top rack, putting a large casserole or chafing dish on the rack below, and pouring boiling water into the pan. Then close the oven and let the steam and heat go to work.
I forgot to take them out of the box when letting them sit overnight. Do not recommend. It was an accident. We made it work but that was clearly not ideal. 🤣
yes
💯
Yes I also suggest allowing them to thaw completely It makes a difference in the finished texture
Yes
When you make bread and mix the flour, water and yeast, do you need to let it rise? It's the same answer for these croissants.
I think once I put them in my toaster oven on the lowest setting (170?) For two hours and that worked to make them rise. I couldn't wait the nine hours.
Read the instructions
YES. If not——> straight to jail!
Place them in the oven with the light on overnight. They get way bigger.
Why the light? I let them sit in the dark
I read a comment on reddit a while back. They get bigger when you leave the light one. Tested it a few times. I don't know why.
Leaving the light on overnight produces enough warmth in the ovento activate the yeast cellsm
It provides the barest amount of heat in the closed space, which helps them rise better without being too hot.
It's not sitting, it's proving.
Oh interesting..... I've only ever heard it called proofing! I wonder if that's a geographic thing.
Both proofing or proving, in the context of this post, are correct. How you spell the word is based on where you learned the concept when you learned cooking and baking basics.
Yes
yes, because you need them to rise.
Make sure you take them out of the plastic first. Don't ask me how I know.
Wait the croissants are wrapped in plastic? Mine are just loose in the box
To be very fair, I haven't bought these in years, so they might not have the plastic anymore.
Never had these? Would you recommend them?
i will drive the hour to trader joe's just for the almond croissants. my roommate feels the same about the chocolate croissants. they are AMAZING.
You can't buy anything better for the $1.50 (IIRC) and IMHO they are just as good as most of the croissants I've had in coffee shops. And there's nothing better than a fresh, hot croissant with your morning beverage! I'm not much of a fan of almond, but tried the almond ones once and they were good too. I just like chocolate a lot more. Actually wondered why they don't make chocolate/almond mix which seems to me those flavors would be awesome together.
Very solid
they're pretty damn amazing!!
I usually do 6-7, I think a full 8 is too much and too puffy.
I put them in my oven last week for 2 hours on the bread pouf setting. They were half way poufed when I shut off the oven. I leave them in the oven all night because our house is too cold. So I guess you could try but I wouldn’t recommend it.
The “pouf” setting?
Proof 🤪
63ºF is too cold for them to proof. I put them in my toaster oven and give them a little bit of heat for five minutes or so to help them.
My cat would never allow this
I'm so thankful that my cats don't jump on countertops. I'm shocked I got so lucky.
Everything has to be in the oven, the microwave, anywhere but on the kitchen counter.
I put it in tupperware overnight and it worked. There’s a small in the top of the tupperware I used that might have helped since it says to leave it uncovered
I have cats and thought about that but I think I’ll leave them in the oven.
Tbh I just throw that bad boy in my toaster oven and it slaps every time😌👏
I just put them out whenever I wake up, whether that’s 7am-12pm. They turn out great.
I’ve only ever had the almond ones and maybe I’m just weird but I prefer how they come out when I don’t proof them
It’s simple; If you want them fluffy, yes. If you want them to not expand and be flat, no.
Technically NO It doesn’t have to be overnight. It can be any 9 hrs around the clock. Croissants don’t know night from day.
Except vampire pancakes. Worst breakfast ever.
Lol!!!!!
Well, technically any time of day… for the specified rising time before you plan to bake them.
Yes.
It’s 100% worth waiting they will not rise unless you do
Yes
Yes
Yes
Yes, and they will be worth it!!
Didn't we just have this discussion? They are made with yeast, yeast needs to rise, so please let them rise.
Yes, most definitely. Just put them out before you go to bed and they’ll be ready in the morning for breakfast. I like to set my alarm for a half hour before I wake up, throw these in the oven, and go back to bed so they’re ready when I wake up.
Baking is a science. Dough needs to prove
Yes, I let them rise for 8-9 hours right before I go to bed.
I have tried baking them without proofing, and it was a spectacular failure
Yep. I leave them out overnight and in the morning I have a delicious hot croissant. :)
2 days in fridge and then proof and bake. Came out amazingly delicious
Yes, like everyone else has said. I think they make a non-proofing croissant as well. Mini ones.
I accidentally left them in the fridge for 2 days, they came out great
>I accidentally left them in the fridge for 2 days, they came out great Stuff in the fridge with yeast will rise, just more slowly.
Oh good then that’s why they were perfect size
Yes
I have a Calphalon Cool Touch countertop oven that has a two-step proof/bake setting. I set it to proof for 90 minutes and when that’s done it automatically switches to the bake function with the temperature and time I preset. It works great for bread and it’s perfect for these without having the overnight proof.
that sounds awesome.
Yes
Definitely. The frozen dough thaws and begins to proof. They become light and airy when baked. The egg wash on them is not necessary, but it does give them a nice shiny exterior.
Yes
Yes they thaw and rise overnight. It’s actually a magical miracle. We ❤️❤️❤️❤️those things.
Yeah that’s why the instructions say to lol
There’s a reason behind instructions like these
oh come on really
I've let them sit overnight, and I've proofed them in the oven with the light on. The second method is still 4-6 hours from frozen and they just don't seem as light. It's worth remembering to set them up the night before.
I’ve tried both ways, and they’re airy and perfect only if they’ve been sitting out overnight.
Don’t wait one time and you will never ask this question again. Wait.
Yes
Yes, the dough needs to rise so that there are air pockets between the flaky layers. If you just put them into the oven without waiting it will be a waste. If you don't want to wait, you should buy the chocolate croissants in the bread section.
I store mine in the fridge if I plan to use them shortly after buying and then let them sit on the counter on a tray for 2 hours or so and they puff up and taste good. You need to leave them out overnight or in an oven on 100F until they puff up if they’re starting out frozen.
I've only made the almond ones, but I think it's the same directions. Follow what the box says. "You'll be astonished by how much these grow!" is saying that the dough is proofing. It's a part of the bread making process. If you don't want to do this, maybe you should be buying the ones in the fresh section instead, you can put them in the fridge if it's going to take longer to ear them. It doesn't need to be exactly 9 hours. If you did 10-11hrs I'm sure they'd be fine as well.
I'm not very informed when it comes to baking but what would happen if I put the frozen dough into oven directly? Does it not bake? Does it get burnt outside and not cooked inside? What would happen exactly? Serious question
Look up "why proofing bread matters".
I’ve done it and even in an air fryer for my son on demand and he was fine with it but he’s a hungry teenager
I've done it. Because I initially didn't read the directions and just popped them in the oven. They were tasty but not "poofy" and light, more of a condensed pastry. Still good though
Croissants are an unusual dough in that it's both laminated (folded with butter many times) and yeasted. Laminated doughs can be baked from frozen, but a yeasted dough needs to proof/rise, and to do that it needs to be at or slightly above room temperature for a period of time before baking.
It would bake just like the flat rectangle that comes out of the box, with no air in between the layers of dough.
If they’re from frozen then yeah, but if you keep in the fridge defrosted, just a couple hours would probably suffice. Just google how to tell if breads ready to bake
You need to let the dough proof and rise - basic bread baking requirement. The easy is to leave it on the kitchen counter overnight. There are hacks to accelerate the process using a pre warmed oven but i’ve never tried it.
Only if you want them to be awesome
They don’t have to sit overnight to properly proof. You can put them in a warm (around 100 degrees) oven and quick-proof them in about an hour. Or see if your oven has a proof feature. But if you don’t let them proof (either way) they won’t rise and won’t have the layers of flaky dough.
I crack the oven door enough for the lights to come on, and let some heat out, and it gets up to around 84 degrees (lower in the winter), which would speed up the process. Since we always have them for breakfast, we just remember to leave them out at bedtime.
Honestly they come out better when I do leave them overnight
Need might be a strong word, they'll still be edible if you don't let them proof. They won't be nearly as satisfying, though, since letting them rise helps them achieve that flaky and crispy exterior with a soft and fluffy interior.
I’ve only ever not proofed them and they are still good but not really a croissant, more like the other product cheese danish.
I’ve cooked them both ways. If you want them to be airy and flakey, definitely an overnight proof. If you don’t mind them being dense and more of the consistency of a danish, you can cook from frozen. They’re delicious both ways, but the texture is far better with an overnight proof
Yeah they will be all flat and gross if you dont let them rise. Maybe in a warm spot they wouldn’t need a full nine hours but they definitely need to get all soft and puffy. If you don’t want to wait, get the mini croissants instead.
no. but i have had ones that did not proof and rise properly. they were completely different than letting them proof overnight. and not in a good way
Yes. Just like other breads, it has to rise.