Prove 2h to 2h15 at 28°C/82°F, 80% humidity.
Eggwash before baking.
Preheat oven to 210°C/410°F.
Bake 15 to 20 minutes at 200-210°C/390°F- 410°F (Damper open).
DO NOT REFREEZE AFTER DEFROSTING.
Croissant made of deepfrozen Danish pastry with butter. The croissant is ready to prove.
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