|My croissants after using my new proofer!|
|28 quart Sterilite container - proof box|
|Croissants proofing on a rack over hot water in a pan in a plastic bin.|
|Before egg glaze and baking.|
|Thermometer showing that the temperature was a little too warm at first. Between 90-95 would be best.|
For more info on making croissants, please check out the video above and/or my croissant recipe page. Happy baking!