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[Patricia FIGAROLA]

From my personal experience, when my croissants leak lots of butter, it’s a clue that they’ve underproofed. Just let them proof a bit longer and that should take care of it. Good luck!

[Patricia FIGAROLA]

I’ve never tried it myself, but I’ve read that you can freeze your unproofed croissants, then leave them out overnight for a slow proof if you want them ready to bake in the morning. I’d definitely do more research before trying it. I’ve found that the best place to get pretty quick answers from chefs much more knowledgeable than me is on Reddit – particularly the subreddit Pastry. I’d be hesitant to place proofed croissants in the fridge for an overnight retard as it can take hours for the dough to reach fridge temperature. This I know from several overproofed sourdough loaves. Perhaps if you just partially proofed your croissants, then placed them into the fridge. I’d love to hear about your results. Sorry I couldn’t give you a more definitive answer. Good luck!