4 Chocolate Croissants

Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme, Ascorbic Acid [Vitamin C {Dough Conditioner}]), Butter (Milk), Water, Semisweet Chocolate (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Natural Vanilla Extract), Sugar, Yeast, Salt, Dough Conditioners (Wheat Flour, Malted Barley Flour, Ascorbic Acid [Vitamin C], Enzymes).

Contains Wheat, Milk, Soy.

Place frozen pastries, seam side down, 4-5 inches apart on a very lightly buttered or paper lined baking sheet.

Allow uncovered croissants to sit at room temperature for 9 hours (overnight). You will be astounded by how much these grow!

Preheat oven to 350°F.

If a shinier finish is desired, beat one egg well with a fork and – using a pastry brush – gently glaze the raw, uncooked croissant with the egg wash prior to baking.

Bake 20-25 minutes, or until crisp and quite brown. Lightly golden croissant will not be thoroughly baked!

Cool about 10 minutes before serving.

The label is right – you will be amazed how much these croissants puff up overnight, so be sure to leave space to give them room to grow.

We recommend putting the baking sheet with the frozen croissants in a cool/unheated oven overnight so you don’t attract any pests. But be sure you remember to take them out of the oven before you preheat the next morning. Pro tip: we put a sticky note on the oven knob to remind us.

Another note: don’t feel like you have to use the egg wash – we skip it 75% of the time, and these babies still come out beautiful and delicious.