Want to have delicious croissants on hand whenever the craving strikes? The solution: freeze them! Whether you bake a big batch at home or stock up at your favorite local bakery, croissants freeze beautifully. In this post, I’m sharing all my tips for freezing croissants the right way.
My Personal Tip Before Freezing
When I make croissants from scratch, they turn out so good but let’s be honest, it’s a bit of work! So I always make a large batch and freeze part of them before baking. That way, I just have to let them rise and bake them fresh whenever I want. I walk you through the whole process step by step in my homemade croissant recipe!
As for freezing already baked or store-bought croissants, keep reading for all the details below.
How to Freeze Baked Croissants
The easiest method is to freeze croissants after they’ve been baked whether you made them yourself or picked them up from a good bakery. I always do this after coming back from a trip to France because where I live, it’s not easy to find really good croissants. And let’s be honest, on a Saturday morning, who wants to drive into town just for a few croissants? 😉
My Tips:
- Let them cool completely before freezing. Never freeze warm croissants—this creates condensation that can ruin their flaky, crisp texture.
- Wrap them individually in plastic wrap or place them in a zip-top freezer bag. (Personally, I find the bag method way easier!)
- Freeze them as soon as possible after baking or buying—ideally the same day—for maximum freshness. They’ll keep well for up to 2 months.
Tip: If your croissants are a little too dry to be frozen, you can turn them into almond croissants!
Reheating Instructions:
You’ve got two options, depending on how much time you have:
- Option 1 (my favorite): Let the croissants sit at room temperature for 30 minutes to 1 hour. Then pop them in the oven at 320°F (160°C) for 5 minutes. The texture is amazing this way!
- Option 2 (if you’re in a rush): Place them frozen directly in the oven or an Air Fryer at 320°F (160°C) for 10–15 minutes. This works too, but sometimes the center stays a bit cold so I usually avoid it unless I’m in a hurry.
And whatever you do, skip the microwave! It makes them soft and soggy, and they lose all their delicious flakiness.
How to Freeze Unbaked Croissants
Freezing unbaked croissants is the best option if you’re making them from scratch. You get freshly baked, flaky croissants anytime, without sacrificing texture or flavor and it takes up less freezer space too!
Step-by-Step Instructions:
- Follow your recipe up to the point where you shape the croissants. Instead of letting them rise, place them on a tray or in a freezer bag, making sure they don’t touch. Freeze them for about 2 hours until firm.
- Once they’re frozen solid, you can place them all together in a bag, at this stage, it’s okay if they touch.
- You can keep them in the freezer for up to 2 months.
Baking Instructions:
- Let them thaw overnight in the fridge or for 2–3 hours at room temperature.
- Then let them rise one more time before baking. Here’s my trick: I boil some water and pour it into a baking dish (like a casserole dish), then place it in the turned-off oven to create a warm, steamy environment. After a few minutes, I remove the water and put the croissants in to rise.
- They’ll slowly puff up. Once they’ve doubled in sizebut not more, or the butter will leak out!—you can brush them with egg wash and bake them as your recipe directs.
FAQ: Common Questions About Freezing Croissants
Absolutely! These same tips work for chocolate bread (chocolate croissants), brioches, and grape bread (raisin swirls).
Ideally, no more than 2 months, especially if you want to preserve the best texture and flavor.
Freezer burn shows up as pale or frosty patches, usually caused by poor wrapping or being stored too long. It’s not harmful , especially in small amounts, but it can slightly affect taste or texture. My advice: just trim off the affected areas if needed, then reheat the croissants in the oven as usual.