Place the croissant on silpat lined ventilated sheet pan with the point underneath. Curve the sides so that they turn in on the side of the croissant facing you. Keep the croissant covered with plastic wrap while you shape the rest.
Set about 6 to 7 rolled croissants, evenly spaced, about 2 inches apart giving them room to grow.
Place the baking sheet of croissants in a warm place to rise, ideally about 26 degrees C/ 80 degrees F for about 2 hours or until the croissants have doubled in size and have achieved a light texture.
Egg Wash Glaze:
50 grams/1 whole egg
14 grams/ 1-tablespoon heavy cream, half and half, milk or water
Sugar for sprinkling, optional
Baking the Croissants:
Preheat the oven to 218 to 232 degrees C/ 425 degrees F, arrange the oven racks so one rack to the lower and upper positions. Prepare egg wash and very lightly with a pastry brush, brush the egg wash onto the croissants.
Open the oven, spritz the oven generously with spray bottle of water and quickly close the door. Open the oven door again, slide the croissant sheets into oven and re spritz. Turn down the oven temperature to 240 degrees C/ 400 degrees F. after about 10 minutes rotate the croissant sheets. Reduce the oven temperature to 191 degrees C/ 375 degrees F and continue to bake the croissants till deep golden brown, internal temperature should register at 99 degrees C/ 210 degrees F. (about 8 more minutes). They will finish baking while they cool.
Cooling the Croissant:
Once the croissants have achieved the color and correct internal temperature, remove from the oven and transfer to a cooling rack for about 20 to 30 minutes.
Since Mother’s Day is still 2 weeks away I cannot tell if Sydney’s friend created light flaky croissants for her brunch, but now she knows how!