Frozen Take & Bake Instructions
BUTTER CROISSANT:
Proofing is largely dependent on the temperature of the kitchen and can vary from 4.5 hours (warm 78 degree room temperature) to 7.5 hours (cool 68 degree room temperature)
Set croissants on a parchment lined baking sheet (ok to set directly on baking sheet!) spacing them a couple of inches apart with seam side down
Lightly spray a piece of plastic wrap and loosely drape over croissants. May take two lengths of plastic to cover each row of three
Set in a warm area to proof where the pan can sit undisturbed
Croissant will be considered proofed once the straight edges have rounded, has increased in size, resembles a marshmallow, begins to split on each step, has lightened in color to a pale white-yellow, feels light when gently squeezed and holds a dimple when gently pressed with fingertip
Preheat the oven to 375
Whisk together 1 egg very, very well until completely homogeneous. Use a pastry brush (or a paper towel!) to evenly coat the surface crust
Bake for approximately 18-24 minutes or until the croissant is dark, mahogany brown all over
Remove from the oven and cool
CHOCOLATE CROISSANT:
Proofing is largely dependent on the temperature of the kitchen and can vary from 4 hours (warm 78 degree room temperature) to 7 hours (cool 68 degree room temperature)
Set croissants on a parchment lined baking sheet (ok to set directly on baking sheet!) spacing them a couple of inches apart
Lightly spray a piece of plastic wrap and loosely drape over croissants. May take two lengths of plastic to cover each row of three
Set in a warm area to proof where the pan can sit undisturbed
Croissant will be considered proofed once the edge has rounded, is increased in size, resembles a marshmallow, the edge begins to split, has lightened in color to a pale white-yellow, feels light when gently squeezed and holds a dimple when gently pressed with fingertip
Preheat the oven to 400
Whisk together 1 egg very, very well until completely homogeneous. Use a pastry brush (or a paper towel!) to evenly coat the surface crust
Bake for approximately 15-17 minutes or until the croissant is dark, mahogany brown all over
Remove from the oven and cool
WONDER BUNS:
Proofing is largely dependent on the temperature of the kitchen and can vary from 4.5 hours (warm 78 degree room temperature) to 7.5 hours (cool 68 degree room temperature)
Set the pan of wonder buns on a baking sheet.
Lightly spray a piece of plastic wrap and loosely drape over croissants.
Set in a warm area to proof where the pan can sit undisturbed
Wonder buns will be considered proofed once the edge has rounded, is increased in size, resembles a marshmallow, the dough begins to split, has lightened in color to a pale white-yellow, feels light and holds a dimple when gently pressed with fingertip
Preheat the oven to 350
Bake for approximately 37-42 minutes or until the croissant dough is dark and the caramel is bubbling along the edges
Remove from oven and wait 5 minutes before removing the buns one by one using tongs, turn them upside down (caramelized side up) and pour any extra caramel over the top.
CHEESE STRAWS:
● Proofing is largely dependent on the temperature of the kitchen and can vary from
4.5 hours (warm 78 degree room temperature) to 6.5 hours (cool 68 degree room
temperature)
● Set up a parchment lined baking sheet and generously spray the parchment with baking spray to keep the melted cheese from sticking. Space the cheese straws a couple of inches apart, 6 whole or 12 mini fit per tray.
● Lightly spray a piece of plastic wrap and loosely drape over cheese straws. May take
two lengths of plastic to cover the cheese straws.
● Set in a warm area to proof where the pan can sit undisturbed
● Cheese straw will be considered proofed once the straight edges have rounded, has
increased in size, resembles a marshmallow, feels light when gently squeezed and
holds a dimple when gently pressed with fingertip
● Preheat the oven to 375
● Bake for approximately 30-40 minutes or until the cheese straw is golden, mahogany
brown all over
● Remove from the oven and cool
FIGGY BUCKWHEAT SCONES:
Preheat oven to 350, line a baking sheet with parchment paper
Dip each frozen scone in sugar, place unsugared side down on your baking sheet
Bake for approximately 45 to 55 minutes, rotating pan after 25 minutes. After rotating, check scones between 23-27 minutes.
Scones are ready to come out when they are dark golden brown, color on the sides is even and the belly button in the middle is semi firm to touch.
