Buttery, flaky croissants taste best when eaten fresh from the oven, but you can freeze and preserve them for as long as eight months and still retain much of the original fresh flavor. Exposure to air causes croissants to spoil at room temperature; similarly, they suffer freezer burn when they are exposed to cold air inside a freezer. For the best results, package croissants individually before adding them to a larger freezer container. Then you can remove a single croissant when you want one.
Allow the croissants to cool to room temperature. To speed the cooling process, remove them from the baking pan and set them on a cooling rack so air can circulate on all sides of the croissants.
Wrap each croissant tightly in clear, plastic cling wrap. Wrap it several times to ensure an airtight seal. If the plastic wrap doesn't cling to itself, secure the end with a piece of freezer tape, which is designed to withstand the extreme temperatures inside the freezer.
Place the croissants in a large freezer bag, leaving at least 2 inches of head room at the top of the bag. Squeeze out as much air as possible before sealing the bag. Use multiple bags, if needed.
Label each bag clearly with the contents and the storage date. Write the date by which they should be consumed -- six to eight months after the storage date.
Place the bags in the freezer against a wall for rapid freezing. Move them anywhere within the freezer after about 24 hours, when they are frozen throughout.
- Thaw croissants at room temperature inside the plastic wrap packaging for one hour. This ensures that condensation forms on the outside of the plastic wrap instead of on the croissants, which can make the bread soggy. Eat the thawed croissants at room temperature or toast them for about five minutes in a 300-degree Fahrenheit oven. Alternatively, unwrap them immediately and bake the frozen croissants for about 15 minutes.
- It's easier to ensure an airtight seal with plastic wrap, but you can wrap croissants in aluminum foil instead. Take the croissants out of the freezer and bake them in the foil from frozen.
A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.