PIE BAKING DIRECTIONS:

PREHEAT OVEN TO 375F. BAKE PIE ON MIDDLE RACK, DIRECTLY FROM FROZEN.

BAKE 1 HOUR 15 min TO 1 HOUR 45 MINUTES - OVENS VARY, AIM FOR AN EVENLY GOLDEN BROWN CRUST AND INTERNAL TEMPERATURE OF 70C. IF EDGES BROWN QUICKER THAN MIDDLE OF PIE, TENT WITH TIN FOIL AND CONTINUE BAKING.

Take and Bake Croissant and Pain au Chocolat Baking Instructions

Keep pastries fully frozen until evening before baking! Pastries will keep 1-2 weeks well in the freezer, after that yeast may start to deteriorate.

Evening Before:
1.
Remove the frozen pain au chocolat or croissants from the freezer and place them on a parchment-lined baking tray, leaving a few inches of space between each pastry.

2. Cover loosely with a greased piece of plastic wrap or a container that fits over the tray without touching the pastries.

3. Proof: Leave the pastries to proof at room temperature overnight. 8 hours is usually a good amount of time, a little less if you have a warmer room, and a little longer if they are in a cool spot. Pain au chocolat usually proof a little bit quicker than croissants.

4. Check: in the morning, the pastries are ready to bake when they are soft, puffy, and jiggle slightly when the tray is moved. If the pastries still feel firm and don’t jiggle, give them more time. Place the tray in a slightly warmer spot. If the pastries look very saggy or deflate when touched, they are slightly overproofed. They can still be baked, but they might not puff as much in the oven.

5. Egg Wash: Whisk 1 egg in a small bowl. Gently brush the tops of the pastries with the egg wash.

6. Baking: Preheat your oven to 375°F. Bake for 12–15 minutes, or until the pastries are evenly golden brown. (Baking time may vary slightly depending on your oven.)

Take and Bake Almond Croissant Directions:

1. Preheat your oven to 375°F (190°C).

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. Place the frozen almond croissants on the prepared baking sheet, leaving about 2–3 inches of space between each one.

4. To prevent the outer layers from overcooking before the almond cream in the middle is fully baked, cover the croissants loosely while baking - Place a sheet of parchment paper over the croissants and set an additional tray on top. Alternatively, cover the tray with foil, leaving room above the croissants to avoid contact with the tops.

5. Bake the covered croissants for 15–20 minutes. Carefully remove the covering (tray/parchment, or foil) and continue baking for an additional 5–10 minutes until the croissants are evenly golden brown and crisp. 

6. The croissants are done when the almond cream in the middle is set and the tops are golden brown. If needed, use a toothpick to test the center; it should come out clean or with minimal crumbs.