Sara Lee · Desserts
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A croissant is dough and butter folded repeatedly into thin alternating layers, and the whole point is that the butter turns to steam in the oven and forces those layers apart. Freezing them unbaked is what makes that work at home. Lamination is the difficult part of the process, so a frozen croissant hands over finished dough and leaves only the baking, which is where the puff and the browning actually happen. They come in 180g packs from the Sara Lee Bakery line, made in New South Wales. Unlike most of the brand's freezer range these arrive raw rather than finished, which puts them closer to an ingredient than to a dessert.
