I'm trying to make chocolat and almond croissants for my overnight guests. Hope I'm not too late. Thanks!!
You can thaw it on the counter, and it should be usable in 20-30 minutes.
Oh, and if you do thaw it on the counter, do it in the packaging or make sure it's covered with Saran wrap.
Cynthia is a trusted source on Bread/Baking.
You'll probably be better off this way. It will be best if you begin rolling it when it's still on the cool side, as the friction of rolling will warm it rapidly. If it spends too much time at room temperature or above, water will begin to leach out of the fat into the dough. Since puff pastry is entirely steam leavened, your great puff in the oven will be a bit compromised. Too, free water has a toughening effect on the dough. Your croissants sound lovely!
Thanks so much, everyone, for your kind help. We took all advice and they turned out pretty spectacular, really. Everyone loved them. And I was shocked how simple it was to do.
How lovely that your guests enjoyed them!
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