Posted by Gerard on February 16, 1998 at 20:23:42:
In Reply to: freezing croissant dough posted by ashlee on February 16, 1998 at 17:58:04:
: hi! I am a pastry chef at a small country house hotel.
I make croissants every day too, I've never frozen them in 30 years but worked in a place where they froze them , they rolled once a week and pulled whatever they needed every morning.
It seems to me if you put the ingredients and labor in it makes no sense to then ruin them in a freezer.
Every frozen croissant I've seen all looked like vie france or au bon pain frozen product. You can roll and chill with a bag over the tray for a day or two if thats do-able for you.
You might want to try freezing after baking them, some things just aren't practical at lower quatities.
One place using commercial frozen croiss dough set them in the refrigerator the night before to allow a slow recovery, that might be your problem if you're trying to defrost/proof at the same time.
I have an old food warmer box for a proofer, same as you with a hot plate,, a soup warmer actually with water. But many days I just use the pilot light in the oven on low speed (convection)to get them moving.
We all make do.
Gerard