I have made a beautiful puff pastry that I wanted to turn into some rustic, crunchy croissants, some people have said I need to use a yeast dough for croissants but I don't see why I can't use a regular puff pastry dough. Anyway I have a couple questions -
1. How exactly should they be baked? I did them at 400 and my parchment paper started to turn a light brown, I was afraid it would burn...should I bake them straight on the pan? Or maybe my temp. is wrong, how hot should they baked and for how long?
2. I also ended up with some butter pooling when I baked, I had rested the shaped croissants for about half an hour before I baked, should I bake them straight out of the fridge? (again keeping in mind that there is no yeast in the dough)
3. I am making these for a morning event and they will be done on a regular basis, I would prefer to have them shaped the night before and just bake them the morning of, will they dry out too much in the fridge if I put a bag around them in the pan?
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