I took the croissants out last night and let them rise, as instructed. This a.m., I put them on a slighty greased baking sheet, put them in a pre-heated oven, and let them bake 25 minutes. When I took them out, there was about one-quarter of an inch of liquid at the bottom of the pan that looked like a combination of oil, water and melted chocolate.
I lifted the croissants out and drained them on paper towel. They crisped up and tasted fine, but I wonder what caused the runoff. Did I not thaw them properly?