A process for producing brioches and croissants, said brioches and croissants being prepared without additives and being frozen / refrigerated, the temperature of said brioches or croissants being recovered at a cooking temperature before eating them, said process comprising the steps of: - cooking completely in an oven the brioches and croissants； - immediately freeze / refrigerate brioches or croissants cooked using liquid nitrogen, the step of freezing / cooling immediately with liquid nitrogen taking place carrying brioches or croissants, cooked at a temperature of 200º C, up to a temperature of -60º C in 8 minutes and keeping the brioches or croissants at the temperature of -60º C for a period of 4 minutes； - pack frozen / chilled brioches or croissants； - store at a temperature of -5º C to -20º C and transport packaged brioches or croissants； and - recover the brioches or croissants in heating media at 200 ° C for a period that varies from 3 to 7 minutes, or alternatively, bring the brioches or croissants back to room temperature making them remain at room temperature for a period of 1 hour.Un proceso para producir brioches y croissants, dichos brioches y croissants preparándose sin aditivos y siendo congelados/refrigerados, la temperatura de dichos brioches o croissants siendo recuperada a una temperatura de cocinada antes de comerlos, dicho proceso comprendiendo los pasos de: - cocinas completamente en un horno los brioches y croissants； - congelar/refrigerar inmediatamente los brioches o croissants cocinados usando nitrógeno líquido, el paso de congelar/refrigerar inmediatamente mediante nitrógeno líquido teniendo lugar llevando los brioches o croissants, cocinados a una temperatura de 200º C, hasta una temperatura de -60º C en 8 minutos y manteniendo los brioches o croissants a la temperatura de -60º C durante un periodo de 4 minutos； - envasar los brioches o croissants congelados/refrigerados； - almacenar a una temperatura de -5º C a -20º C y transportar
