I'm wondering how boulangerie croissant dough would freeze. I have a lot of people coming for the holidays and thought that fresh-from-the-oven croissants would be a wonderful breakfast treat. Do you think I could take the recipe all the way to the cut-into-triangles stage and then stop and freeze the dough between layers of waxed paper or parchment? That way, all I'd need to do is pull out the dough-triangles and let them thaw, roll them up and pop 'em into the oven! If it will work, I'd keep a hefty supply of these babies on hand year-round - I just love a good croissant with my morning tea! Sheila, I haven't tried it, but it sounds like it should work - I can't see a reason why it wouldn't. Go for it! PJH

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