PASTRY BAKING GUIDE - Danish Pastry & Croissants
Here the Bake Golden Brown - Infographic
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Danish Pastry
| Before | Line the baking trays with baking paper. Place the frozen pastry on the trays approximately 2 inches/5 cm apart. Return case to freezer. Do not thaw or proof. |
| Baking | Preheated oven (no steam) to 400°F/204°C (deck or rack oven) or 360°F/180°C (convection oven). Bake for 15-18 minutes until deep golden brown. |
| After | Drizzle glaze over Maple Pecan and Lemon Fan while hot. Shake powedered sugar over the Cheese Plait while hot. Let the other pastries cool for 15 min before decorating. If the pastry is too hot, the icing will melt. |
| Decoration | Cut a small hole in the bag of white icing supplied in the case. Hold the bag approx. 5 cm./2 in. above the pastry. Decorate swirls, coronets, and crowns with icing. |
Croissants
| Before | Line the baking trays with baking paper. Place the frozen pastry on the trays approximately 2 in./5 cm. apart. Return case to freezer. For best results, thaw the croissants for 60 minutes at room temperature. |
| Baking | Preheated oven (no steam) to 400°F/204°C (deck or rack oven) or 360°F/180°C (convection oven). Bake for 15-18 minutes until deep golden brown. |
| After | Let the croissants cool for 10 minutes. |
| Decoration | Optional: Dust the croissants with icing sugar or other toppings. |
