Tips for baking delicious croissants
The invention of the croissant dates back to the distant 17th century and, contrary to popular belief, its origins lie not in France but in Austria. Today, croissants are one of the undisputed stars in baker’s displays.
Their name, croissant, suggests that this delicious product, which delights adults and children alike, was invented in France. However, the vast majority of experts agree that it’s actually from Vienna (Austria), where it was invented around the 17th century. When it gradually spread across Europe, it was the French who appropriated it. They made its name (croissant) official and created a slightly flakier version.
Today, croissants are one of those products that no establishment’s display should be without. Whether you have a café or a bakery, croissants are a versatile and tasty food and they’re always appetising. Perhaps it’s because of the unmistakable soft, buttery taste, its crunchy texture or the thin layers of pastry: whatever it is, croissants are a classic that never go out of fashion.
Frozen doughs are the best thing to always have in your shop. Such a croissant dough allows you to defrost and bake it on demand, so you can guarantee proper product rotation and it will always be adapted to customer demand. A delicious croissant with puff pastry dough is, without a doubt, a craving you should always try to satisfy.
Not only that: there are many kinds of croissant you can offer. A chocolate croissant or a mini chocolate croissant are the best option if you have a sweet tooth, while an unfilled puff pastry croissant that can be combined with thin slices of cold meat, fresh tomato and rocket leaves will delight those who prefer savoury treats.
Frozen croissants are the best way to have this product available, though what will really make them stand out will be how you give them the last blast of heat. We are therefore offering you a series of recommendations you can start applying right now to ensure your croissants look their best.
A blast in the oven makes all the difference
Baking frozen croissants is very easy if you know how. To do this, the first thing you need to do is take them out of the box and place them on the tray. It is advisable to place about twelve per tray and leave a reasonable distance between each one. Then, leave them to defrost for about 15 minutes, enough time for them to be ready to be put in the oven, which you can preheat to 180 degrees for about 5 minutes.
The first trick to making frozen croissants look even better is to brush them with beaten egg before they go in the oven. To do this, simply beat an egg and use a brush to coat the surface. This simple gesture will bring out the croissant’s natural colour.
Then bake in the oven for about 15 minutes. Halfway through the baking, turn them over to make sure they’re perfect, then take them out to cool for about 5 minutes, even if it’s hard to resist those croissants when they’re fresh out the oven.
Now comes the fun part: decorating to taste. On tip is to brush the croissants with syrup to give them more of a shine and to make them more eye-catching. And if you really want them to stand out, you can use less common croissants, such as multi-cereal croissants with butter and chocolate cream; and chocolate chip croissants with butter.
Whatever type of croissant you choose for your bakery or café, they’re sure to win over your customers with their taste and texture. As well as filling your establishment with an irresistible aroma. Bon appétit!
