tcd212121

Meticulous indeed, bordering on obsessively neat They were all in the same bag, so would have been opened and closed. The recipe called for fresh yeast which was what I used, I think in good date at the time of making the dough but can't be exactly sure, or how well it was stored previously. I will certainly try again, perhaps this time with dried yeast however as this is what I'm most used to. Triangles had the nock cut in which I found very helpful!

Hi everyone. I've recently made croissants for the first time and they came out really well with good flavour and texture. I used Michel Roux's recipe; my only comment is that they needed a touch more sugar than the recipe suggests for my taste and larger triangles probably would have improved the shape relative to the dough thickness. I probably also should have gone with the double egg wash method to give a more even colour after rising. Pictures provided! I made a large batch, cooking half and freezing the rest unprooved as the recipe suggests. I defrosted a few overnight the week later and they came out fine. I did the same again a few weeks later and they were a complete disaster as they didn't rise at all. Can anyone suggest what might have gone wrong here? From what I remember the room temp would have been similar. I admit the recipe does say they will only last in the freezer for a couple of weeks. Does the yeast die over time when frozen? What experience do people have with freezing croissants? The way I see it there are three viable points; pre-risen, post-risen or post-cooked. I can imagine the first two would give the best results. Could the second get around my problem in lack of rising? Many thanks!