Pumpkin Croissants, Set of 12
- Online Only
Master pastry chef Jean-Yves Charon combines his buttery, award-winning croissant dough with an autumnal staple – spiced pumpkin pie filling. The result is the perfect balance of flaky croissant and creamy filling. Delicious as a treat with brunch, these croissants are also perfect for dessert – just bake and serve with a scoop of vanilla ice cream or a dollop of whipped cream for a new take on pumpkin pie.
- 12 pastries.
- 4" x 3" each.
- 2 lb. 11 oz. total.
- Shipped frozen.
- Made in USA.
- Use & Care
- The pastries ship frozen with dry ice. Please take care not to touch the dry ice with bare hands. Upon receipt, refrigerate and use within 2 days, or place in the freezer, where they will keep for up to 1 month.
- Place the frozen pastries, cut side up, on a nonstick or parchment-lined baking sheet. Cover loosely with a sheet of parchment paper. Let rise at room temperature (68°F - 72°F) for approximately 7 to 8 hours or overnight.
- Once proofed, preheat 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 until golden brown, 15 to 17 minutes.
- Enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid [dough conditioner]), butter (cream), water, pumpkin puree, milk, sugar, pumpkin seeds, brown sugar, almond meal, yeast, egg yolks, salt, rice starch, dough conditioner (malted barley flour, ascorbic acid, enzymes), spices, pea protein, vanilla extract.
Please allow up to two weeks for processing and delivery of perishable items, which are shipped overnight to ensure freshness. Perishable items are not eligible for rush shipping.
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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.
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