So, yesterday, I took 6 of the perfectly formed croissants out of the freezer and put them on a baking sheet to proof overnight.
This morning, when I looked in the oven, they had transformed into this.
All I had to do was bake them for 20 minutes. They were light and airy, tender and delicious. I do think I let them proof just a bit too long (they became humungous), so next time I'll stick to the 9 hours (I went about 13 hours...because I slept in).
Served warm from the oven with homemade strawberry jam, what's not to like on a drizzly winter morning. If you'd like some lovely, home baked croissants without all the hassle, you can find them here.