Bake-at-home instructions

 

To enjoy true French laminated pastries like we do at Fiddlehead, we’ve built these instructions for a 2-day process.
If you’re making Plain Croissants, Chocolate Croissants, or Cinnamon Rolls, we recommend you can keep your dough packs stored in the freezer until you’re ready to begin.

Don’t forget to post pictures along the way and tag us! @fiddleheadferncafe

Total Prep & Baking Time:
Croissants & Cinnamon Rolls - Day 1: 30min / Day 2: 2hr 30min
Cookies - 1 hour

 
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DAY 1

Remove your dough from the freezer and place the pieces flat on a cutting board. Let them sit at room temperature for about 20 minutes, just until the dough becomes pliable, but still cold.

PLAIN CROISSANTS
Once thawed, using a sharp knife and cutting board, slice each 3x12 inch rectangle at a diagonal, from one corner to the opposite, making two triangular pieces of dough. The trick is to position the tip of your knife at one corner and slide it through the dough on the diagonal, instead of chopping it. Roll your triangles starting at the 3 inch side, down to the tip. Once rolled, place in an air-tight container inside the refrigerator.

CHOCOLATE CROISSANTS
Once thawed, using a sharp knife and cutting board, slice each 3x12 inch rectangle in half, making two 3x6 inch rectangles.
Position one bar of chocolate at each 3 inch end– the bar of chocolate should be about the same length as the dough. From each end, roll the dough around the bar of chocolate, inward, creating a Medieval-type scroll. Once rolled, place in an air-tight container inside the refrigerator.

CINNAMON ROLLS
Once thawed, spread your cinnamon and brown sugar mixture evenly across your 3x12 inch rectangular pieces of dough and lightly press it down. One container of the cinnamon sugar mixture is enough to cover 2 rectangles of dough. Tightly roll from one 3 inch end to the other. Once rolled, with a sharp knife, slice the roll in half, making two 1-1/2 inch cinnamon rolls. Tuck the tails underneath and place in an air-tight container inside the refrigerator.

DAY 2

To get those French airy layers, your dough needs to proof. At home, without a commercial proofer, your oven can be used as a proofing chamber. When proofing dough, the more patience you have, the lighter and fluffier your treats will be!

Remove your shaped dough from the refrigerator and arrange on a greased baking sheet with parchment paper or a silicone baking pad with no less than 2 inches of space between each piece. If you’re making Chocolate Croissants, your scrolls should be facing down and the flat surface facing up.

Apply a light egg wash on each piece of dough. Then drape a piece of plastic wrap very loosely over the dough. It needs to be very loose so the dough has room to grow.

Place your baking sheet inside your oven (the oven should be off and at room temp).

HOW LONG DOES PROOFING TAKE?
Expect about 2 hours, but times will vary depending on the temperature in your home.

WHAT ARE YOU LOOKING FOR?
About 70% growth in size.
A subtle jiggle when you gently shake the pan.

BAKING
Once your dough is proofed, bake at 385º (or 365º if using convection) for 15 minutes on the top or middle rack. Rotate the pan and bake for another 5 minutes or until there’s a uniform golden brown color across the dough. Don’t be afraid to get some browning on top!

FOR PLAIN CROISSANTS
Make a simple syrup by adding the provided sugar and 2tbsp of hot water to a bowl and stirring it until the sugar dissolves. After your croissants come out of the oven, liberally brush simple syrup over each one for a subtle sweetness and shine.

FOR CINNAMON ROLLS
Soften the icing provided and spread onto each cinnamon roll.

Best served right away with your loved ones!

DRY MIX
COOKIE JARS

Melt 1 cup of your preferred butter or vegan butter (butter not provided), and cool to room temp.

Prepare a flax egg by mixing the provided flax seed meal with 1/4 cup of water and let it sit in the refrigerator for 10 minutes.

Pour remaining contents of the mason jar into the bowl of your stand mixer with a paddle attachment and begin mixing.

Add the butter, 2tbsp vanilla, and flax egg and mix on low speed. Scrape the sides of the bowl to incorporate any remaining dry mix. Mix until dough is thoroughly combined and then chill in the refrigerator for at least 30 minutes.

Shape your cookies into balls and place on an ungreased baking sheet or a silicone baking sheet. Once shaped, sprinkle each cookie with a pinch of salt.

  • For 12 large cookies: scoop 1/4 cup of dough, shape into balls, and bake at 375º for 14-16min until edges are golden brown.

  • For 24 small cookies: scoop 1/8 cup (2tbsp) of dough, shape into balls, and bake at 375º for 10-12min until edges are golden brown.

Let cookies cool on a wire rack and enjoy while they’re still warm!