Bake at Home Instructions

Your pastries come frozen and need to be defrosted the night before baking.

The afternoon before:

• Take croissants out of freezer and place on a baking tray lined with baking paper or sprayed with non-stick baking spray. Cover loosely with Cling Film.

On the day:

• Pastries should have defrosted by the next morning, remove film.
• Place tray in an oven (which is off!). Place recently boiled in a tray at the bottom If you're able to, keep the oven light on.
• Keep checking your pastries, they should prove within 1-2 hours and have doubled in size. Pain au Chocolates and croissants should have a delicate wobble. Pain aux raisins should be displaying their layers clearly.
• If you see butter starting to leak, open the oven door to release some heat, if there is little action add a little more hot water.

Croissants have puffed up to double their riginal size and are ready for the oven 

• Pre-heat your oven to 190 degrees and then beat 1-2 eggs in a bowl, with a touch of salt,  so your egg wash is ready. Egg wash gives them the shiny appearance and stops them drying out.
• Once pastries are the desired size brush top and sides of each pastry with egg wash 
• Place pastry tray in the pre-heated oven and bake for 15-20 minutes (depends on your oven) and until they are golden brown
• Remove from oven and let cool on a wire rack
• Enjoy and tag us when sharing your bakes! #MORBakeAtHome