1- Defrost the croissants overnight in the fridge, or for a couple of hours, at room temperature until they become soft. 2 Lay baking paper on a baking tray and place the croissants on the tray allowing enough space in between for each one to rise. They will need to become 2- 3 times bigger than they were when frozen. 3- Place the tray in the oven, set the oven at 25 to 30°C, (NO FAN ), spray some water on the croissants, moisture will help them to rise more easily. Rising will take 1 to 2 hours depending on your oven setting. Each time you open the oven door, it is a good idea to spray more water on them to make sure they are not too dry on the surface. 4- Once the croissants reach 2 - 3 times their size bigger than when frozen, gently brush on some egg wash (whisked egg) and set the oven at 190°C (fan bake) 5- Then bake them for around 15- 20 minutes until they are a golden-brown color. 6- Once the croissants are fully baked, transfer them onto a cooling tray. Leave them for 10 minutes before you enjoy your croissants.
7- Every oven has different charecter so when you first time baking the croissant please keep an eye on to understand the optimal time for your own oven.
Wheat Flour, butter, milk, yeast, salt, sugar, improver and chocolate.