Croissant Cooking Instructions

Bake at Home Croissants

BUTTER AND PAIN AU CHOCOLATE

The night before: Remove frozen croissants from the freezer, place on baking tray lined with parchment paper or foil, leaving room for croissants to expand overnight.   Cover with loose plastic wrap or a tea towel.

In the morning: The croissants will have doubled in size!  Preheat oven to 375 degrees. Brush croissants with an egg wash – optional but recommended – 1 egg whisked with 1tbls milk or water and a pinch of salt.

Bake for 10 minutes, rotate pan and bake another 5 -6 minutes until golden brown.

Enjoy!

HAM & CHEESE

The night before: Remove frozen croissants from the freezer and place in the fridge.

In the morning: Place croissants on a baking tray lined with parchment paper and let proof for at least one hour (up to 5 hours). Preheat oven to 375 degrees. Either: (1) brush with an egg wash (1 egg whisked with 1 tbls of milk or water and a pinch of salt); or (2) lay a thin slice of cheese of your choice over top each croissant.

Bake for 10 minutes, rotate pan and bake another 5 -6 minutes until golden brown.

Enjoy!

ALMOND AND CHOCOLATE ALMOND

The night before: Remove frozen croissants from the freezer and place in the fridge.

In the morning: Place croissants on a baking tray lined with parchment paper. Preheat oven to 275degrees and bake for 45 minutes. Cool and dust with icing sugar.

Enjoy!