The art of french pastry phần 296

wash a second time, being very careful not to deflate them, as they are very fragile at this point If you poke them by mistake with your brush they might deflate for good If the bristles of your brush are nice and soft, you will avoid this Bake them 1 sheet pan at a time for 18 to 20 minutes, until golden brown Remove from the heat and allow to cool for 30 minutes before serving IT’S DONE WHEN IT’S DONE The baked croissants should be golden brown on the top and bottom The inside should be moist but not doughy STORAGE I prefer to eat these when they are freshly baked The raw croissants can be frozen right away once shaped, though I do not recommend freezing them for longer than 1 month To defrost them, place them on a sheet pan and let them defrost at room temperature for a full hour and a half Then brush them with egg wash and place them in a warm place until they rise and double in volume The baked croissants can be frozen for 1 month as well To defrost them, place them on a sheet pan and let them fully defrost This should take about 2 hours Bake them for 1 minute at 450°F/230°C just to crisp them up again NOTE: To scale 150 grams of butter you should cut a block of butter lengthwise into 3 pieces and you will see that each piece will probably read very close to 150 grams, since all blocks of butter are 454 grams  ... I prefer to eat these when they are freshly baked The raw croissants can be frozen right away once shaped, though I do not recommend freezing them for longer than 1 month To defrost them, place them on a sheet... place them on a sheet pan and let them defrost at room temperature for a full hour and a half Then brush them with egg wash and place them in a warm place until they rise and double in volume The baked croissants... To defrost them, place them on a sheet pan and let them fully defrost This should take about 2 hours Bake them for 1 minute at 450°F/230°C just to crisp them up again NOTE: To scale 150 grams of butter you should