Baking Instructions
Simple Baking Instructions for Croissants & Pastries for the Home Baker
Congratulations on your purchase from Margaret River Croissants. All of our products are hand made in-house from the finest ingredients available, contain no preservatives or emulsifiers and are made from 100% New Zealand Butter.
Step One
On the night before you wish to eat your pastries or croissants please remove them from the freezer as late as possible and place onto a lightly oiled deep sided baking tray. They should be spaced far enough apart to allow them to roughly triple in size after baking. Wrap the tray in Glad wrap and try to ensure the glad wrap does not touch the top of the pastries. Place this tray in a nice cool spot in the house ideally between 23-25oC until the following morning.
Step Two
Preheat your oven to its maximum temperature which is normally around 250oC. Whilst your oven is heating up remove the glad wrap from the trays and brush the pastries with a generous coating of egg wash that contains a tiny pinch of salt.
Step Three
Place the tray into the oven and immediately reduce the temperature to 190oC. Set the timer for 15 minutes which is the usual baking time but please be mindful that most ovens vary from one another and the baking times can vary +or- a couple of minutes.
Step Four
After a couple of minutes out of the oven remove the baked pastries from the tray and place them onto a wire cooling rack.
Step Five
Enjoy your home baked pastries at you leisure and be sure to tell all of your friends and family about Margaret River Croissants Bake at Home range.
Recommended Baking Trays
For 900mm wide ovens we strongly recommend the use of a 65mm tall 1/1 Gastronorm tray which will fit roughly 6 pastries or for 600mm wide ovens we recommend a 65mm tall 1/2 Gastronorm tray which will fit 2-3 pastries.
Gastronorm trays are very useful and cheap industry standard trays and can be found to purchase in our Web Store and in most stores selling commercial kitchen equipment, ie Host Store in Vasse.