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Chocolate Croissants, Set of 15
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Pastry chef Jean-Yves Charon makes our croissants in the traditional French style, using butter and ultrathin layers of yeast dough. The chocolate croissants have a filling of premium Callebaut chocolate. Serve them warm from your oven, and enjoy their flaky texture, buttery flavor and irresistible aroma. Preparation is simple: Let the frozen croissants rise for about nine hours or overnight, then bake to warm, flaky perfection. Set of 15. A Williams-Sonoma exclusive.
Upon Arrival:
Freeze the croissants upon receipt. Keep frozen, up to 3 months, until ready to bake.
To Bake:
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 3 1⁄2" wide and 2 1⁄2" high.
Preheat an oven to 375°F. Remove the top parchment paper and bake the croissants until golden brown, 15 to 20 minutes.
Optional:
Just before baking, lightly beat 1 egg with 1 Tbs. cold water. Using a pastry brush, lightly brush the croissants with the egg wash, then bake as directed.
For July 4th delivery, please order by 5pm (PDT) Monday, June 29, 2009.
