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Bake at Home Croissants with Penny for pound

See how Pastry Chef and Co-Owner of Penny For Pound, Matilda, bakes our signature croissants — and now you can do it too, all from the comfort of your own home!

HOW TO: BAKE AT HOME CROISSANTS

DEFROST
1. Keep your croissants in the freezer.
The night before you want to indulge, pull them out.

2. Line a baking tray with baking paper, and place the frozen croissants, evenly spaced, on the
lined tray. Cover with cling wrap or large plastic bag, and place in the fridge overnight.
Overnight, your croissants will have defrosted and started to prove, so they will look slightly
larger than your frozen product.


PROVE
3. Leave the tray covered, remembering that your croissants are going to roughly double in size, so ensure they have enough room to grow.

4. Place your covered tray of croissants in a warm place to allow them to prove and rise. This could take between 3 to 4 hours, depending on the temperature of your room.
You can also place your uncovered croissants in your oven (switched off!) with a tray of
boiling water to create the warm moist environment croissants like to prove in.

5. Your croissants are ready to bake when they have roughly doubled in size. They will wobble
slightly if you jiggle the tray. If you lightly press a finger into a fully proved croissant, the indent will remain.

6. Pre-heat your oven to 190 degrees.

EGG WASH
7. While your oven is pre-heating, crack 1 egg and use a whisk or a fork to mix it till smooth.

8. Use a pastry brush to paint a coat of this egg wash onto the surface of your croissants. Make sure you are very gentle with your brush. This egg wash will give your pastries a glossy golden brown finish. (you can skip this step if it seems too much effort, your croissants will still be just as delicious)

BAKE
9. Place your croissants in the 190 degree pre-heated oven and quickly close the door.

10. Set a timer for 16 mins, then open the door and sneak a peek. Try not to open the door before this point, to prevent your croissants from collapsing. You are looking for a uniformly golden
brown colour.

11. If there are still some light patches, rotate your tray and bake 3 – 6 mins
more, until desired colour is reached. Remember every oven is different, so do keep an eye
on your croissants.


Enjoy hot and fresh from the oven as is, with jam, or ham and cheese.