19 June 2026
Three Keys to Baking Croissants at Home
Proofing, temperature, and no peeking in the oven.
The secret to getting frozen croissant dough right the very first time…
Proof them fully: 2 hours at room temperature, until they're 1.5 times the size and wobble when gently shaken.
Preheat properly: at least 15 minutes at 200°C.
Keep the door shut for the first 10 minutes: once the steam escapes, the layers can't hold themselves up.