Chocolate Croissant Consistency?
I'm wondering if this has happened to anyone else....
Although I'm a 30-year TJ customer, I only tried the frozen chocolate croissants in the past month.
I opened the box one evening. Placed two on parchment, left overnight to rise in a safe, enclosed place. Woke to find them very puffy. Baked per instructions. I thought they were excellent. golden brown, crispy, decent amount of chocolate, etc.
Last night (perhaps two weeks later) followed the *exact* same process. I thought it looked a little less puffed this morning. Baked, same oven, 350°, same exact time.... opened the oven to a dark brown pastry, the chocolate oozed out and burnt on the baking sheet.
Have others had inconsistent results? They're not sealed in the box... is it possible that two weeks in the freezer after a plain cardboard box is opened affects outcome? Are there inconsistent manufacturing issues, perhaps not rolled the same. Same oven, same rack, consistent performer. Timed exactly the same.
Is there some science? Two yeasted pastries together rise better than one solo.. maybe raise the temperature?
Any ideas?