I would like to make the French Croissants but 36 is too many. Can the dough be frozen, and if so, at what point in the preparation?
First, there's no such thing as too many croissants ever.
Second, the croissants can be frozen after they rise and just before baking. Pop them into the freezer on the baking sheet and, once they are frozen solid, remove them from the sheet and put them in a plastic freezer bag. When you're ready to bake them, don't bother to thaw them. Put them on a baking sheet, brush them lightly with the egg/water wash mentioned in the recipe, and pop them in the oven. In their frozen state, they will take a little longer to bake than the 22 to 25 minutes specified in the recipe, but not much longer certainly not longer than 30 minutes.
The croissant dough is little more than butter, flour, and milk, so is particularly susceptible to odors in your freezer (yes, even your pristine freezer). We would not freeze them longer than a month.
Third, our reading of the recipe indicates that it yields 24 to 30 "feather-light" one-ounce croissants not 36 so how can that be too many? Refer to paragraph one
of our answer above....
How to Make Croissants
The (True) History of the Croissant