“Get the croissants out the freezer the night before and leave them to prove in a cold oven. Then turn on the oven in the morning for 20 mins and you have perfect croissant for breakfast.”
“Highly recommend. Cooked as per instructions on the website and they came out crispy on the outside and light and fluffy inside with just the right amount of delicious almond filling. The croissants trebled in size over night, so make sure to put them well apart on the baking tray.”
