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15-20 minutes in the fridge should be ok, 30 minutes or more is better. Cooling down may not be the only factor here, its (also) about relaxing. You will notice that the dough will become elastic and 'refuses' to be stretched. After relaxation it will be much easier. The freezer will not help this relaxation proces - as far as I know, but feel free to experiment (but not for your Christmas dinner croissants...)
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