Prepare our bake at home croissants
The night before
Take croissant out of the freezer the night before you wish to prepare them - around 10pm is ideal.
Place croissant on a baking tray lined with baking paper - no more than 6 - 8 on a tray and leaving plenty of space between each pastry.
Cover with a damp tea towel and leave to prove overnight. Croissants are proved if they have doubled in size and jiggle slightly when the tray is moved.
The next morning
Preheat oven to 220 degrees.
Whisk 1 egg in a bowl with a dash of milk. Brush eggwash over poved croissants.
Put croissants into the oven and turn down to 170 degrees.
Put an oven proof bowl of ice into the base of the oven when the croissants go in to create steam throughout the cooking process.
Bake for 18 minutes until golden brown.
Serve with your favourite condiments or simply enjoy croissants on their own.