Bake fresh croissant and pain au chocolat at home.
Pick up the ready rolled dough and all you need to do is prove and cook.
Here is the outlined preparation for fresh baked viennoiserie.
Keep the dough frozen until you wish to use it.
Proving the dough. (Prove overnight at room temperature. (approximately 10 hours)
Place the dough onto a baking tray lined with baking paper leaving space between each piece.
Place a lid or cover over the dough. The dough will almost double in size so allow enough space so the dough doesn’t touch the cover.
Wrap the tray in plastic and leave to prove overnight (approximately 10 hours).
3. Pre heat the oven to 180 degrees. Fan assisted.
Carefully remove the plastic and cover. Beat one egg and delicately brush each pastry.
4. Place the tray in the middle of the oven and bake for 17-20 minutes until a nice dark brown colour is formed.
5. Leave to cool and enjoy!