Classic Croissants, Set of 15

$39.95
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  • Online Only
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Summary

Master pastry chef Jean-Yves Charon crafts our croissants in the traditional French style, using his buttery, award-winning puff pastry, cutting and shaping the pastries by hand. Shipped frozen, they are easy to prepare—just let rise overnight and then bake. The croissants emerge from the oven with flaky, golden-brown exteriors, delicate interiors and an irresistible buttery aroma. There’s no simpler way to bring a taste of France to the breakfast table.

  • 15 croissants; 2 lb. 13 oz. total.
  • Shipped frozen.
  • Made in USA.
  • A Williams Sonoma exclusive.
Use & Care

Receiving instructions

  • The croissants ship frozen with dry ice. Please take care not to touch the dry ice with bare hands. Upon receipt, remove croissants from the shipping container and place in the freezer, where they will keep for up to one month.

Preparation

  • Place the frozen croissants, rounded side up, on a nonstick or parchment-lined baking sheet. Cover loosely with a sheet of parchment paper. Let rise at room temperature (68° to 72°F) for about 9 hours or overnight. Each croissant should measure about 4 1/2" wide and 2 1/2" high. Preheat an oven to 375°F. Remove the top parchment paper. If desired, lightly beat 1 egg with 1 Tbs. cold water and, using a pastry brush, brush the croissants with the egg wash. Bake the croissants until golden brown, 15 to 20 minutes.
Ingredients
  • Enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid [dough conditioner]), butter, water, sugar, yeast, salt, dough conditioner (wheat flour, malted barley flour, ascorbic acid [dough conditioner], enzymes).
Shipping

Shipping Information

Please allow up to two weeks for processing and delivery of perishable items, which are shipped two-day delivery to ensure freshness. Perishable items are not eligible for rush shipping. 

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Return Policy.

  • Rated 5 out of 5 by from Fabulous! These croissants are perfect -- flaky, airy, great flavor and so easy to make! I have ordered these for myself as well as for gifts and they have always turned out great and been much appreciated by gift recipients.
    Date published: 2017-02-09
    Rated 5 out of 5 by from almost as good as being in France! Delicious, buttery but not too buttery croissants. Easy to prepare if you remember to take them out of the freezer the night before, and well worth it. We save them for a celebration or a treat, and they stay safely fresh in their little frozen box home until we are ready for them!
    Date published: 2017-01-30
    Rated 1 out of 5 by from Very disappointed This was the only disappointment in our house on Christmas Day! I set these out on a parchment lined sheet pan on Christmas Eve to allow them to thaw & rise overnight. The instructions made no mention of how much space to leave between them, so I took my best guess. By morning, they had risen nicely, but had also enlarged to the point where they were touching each other. I considered moving some to another pan to allow more space in between, but that wasn't possible. I baked at the instructed temp & time, then allowed extra time, but eventually ended up with a pan of goopy dough - only the croissants on the outside edges were edible, and the remainder had to be thrown away. We ate English Muffins instead.
    Date published: 2017-01-17
    Rated 5 out of 5 by from Love these croissants Ive been ordering these for a few years. I have to decide night before to take 1 or how ever many you want the next day. They rise better in warm weather but are still great in winter but do not rise as much because I keep the heater low when I go to bed. I pop one in the oven when I get up and take it to work for a flakey croissant when I get there. Now I do not care for the ones at Starbucks at all. They do not match the flakieness of these.
    Date published: 2017-01-15
    Rated 5 out of 5 by from Mini Gourmet Trip to France We are so happy to have found these. They are the best croissants. Rival the ones over in Europe.
    Date published: 2017-01-10
    Rated 4 out of 5 by from Very Authentic Have you ever tried making croissants at home? Is it worth the effort? Do you live next to a good bakery? These questions are irrelevant when you have a box of these i your freezer. Wonderful to get up in the morning to the yeasty, buttery aroma of baking croissants. All it takes is a little planning to set them out to thaw before you go to bed if you want them the next morning. There is a ham and cheese version that I would not recommend, though. The ham is rather tough.
    Date published: 2017-01-08
    Rated 5 out of 5 by from Worth the calories!!!! Worth the calories!!!!! Just make sure to follow the directions. I think it says to let the croissants raise 9 hours. If you do this, they will be perfect!!!!
    Date published: 2017-01-07
    Rated 5 out of 5 by from Authentic - flaky and delicious We moved from the NJ/NY area to the greater Cincinnati area and have been unable to find authentic croissants. We first tried these when a relative had them at their house while we were visiting and we were hooked! These have a perfectly flaky crust and fluffy interior. I studied abroad in France back in my university days and these are as close to the real deal as I've been able to find in the states. Fresh hot croissants when you want them. Amazing and worth every penny!
    Date published: 2017-01-03
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