Croissant Proofing

Hello everyone, 

I have made a big batch of croissants, 1 batch I baked the other I placed in the fridge and the 3rd has been proofing for an hour now. My question, is it okay to place this 3rd batch in the fridge halfway through proofing? Or would it be okay to refrigerate them after they are done proofing? Normally I would just freeze them after rolling but things came up.

J