Store croissants in the freezer at a temperature not exceeding -15 –18˚С for one month from the date of manufacture and packaging.
Close the opened package tightly and store in the freezer for up to 7 days.
Ingredients: Italian flour, butter 82% fat (40% butter in a croissant), water, compressed yeast, sugar, sea salt.
Remove the croissants from the freezer, spread on a baking sheet covered with parchment, at a distance of 7 -10 cm from each other.
Pour 150 ml of water into a separate vessel and place it in the oven at the bottom. Put the croissants in the oven and leave them in the oven off. The optimal spawning time is 6-7 hours.
Get the croissants and preheat the oven to 170 -180 ˚C.
Before baking, grease the croissants with egg for a more aesthetic appearance.
Bake for 15 -17 minutes. The time may vary slightly depending on your oven.