Pastries ship frozen with dry ice, which may have evaporated. This is normal. Please take care not to touch dry ice with bare hands.
Upon receipt, remove pastries from shipping container and place in freezer, where they will keep for up to 90 days.
Place almond cream filling for Almond Croissants in refrigerator.

Au Beurre Croissants:

Place frozen croissants 3 inches apart on parchment-lined baking sheet and let thaw at room temperature for 8 hours. Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, about 17–20 minutes. Serve warm or at room temperature.

Chocolate Croissants:

Place frozen croissants 3 inches apart on parchment-lined baking sheet and let thaw at room temperature for 8 hours. Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, 20–22 minutes. Let your croissants cool and serve warm or at room temperature.

Almond Croissants:

Place frozen croissants 3 inches apart on parchment-lined baking sheet and let thaw at room temperature for 8 hours. Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, about 17–20 minutes, then cool (complete the first bake the day before you plan to serve these).
Using a serrated knife, slice croissants in half horizontally. In small saucepan, heat 1 cup sugar in 1 cup water (optional addition: 1/2 teaspoon orange rind or a drop of orange liqueur). Simmer and stir for 1 minute until sugar dissolves. Cool to room temperature. Dip each croissant, on both sides, into syrup.
On parchment-lined baking sheet, spread 2 Tbsp. almond filling on bottom half of each croissant. Place other halves on top and spread 1 Tbsp. almond filling over each. Sprinkle each croissant with sliced almonds. (Leftover almond cream can be stored in the fridge for up to 1 week.)
Preheat oven to 325°F. Bake until golden brown, 30–35 minutes. Let cool and, if desired, dust with powdered sugar. Serve warm or at room temperature.

Kouign-Amann Batons:

Place frozen pastries 3 inches apart on parchment-lined baking sheet and let thaw in the refrigerator overnight. Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over pastries. Bake until golden brown, 15–20 minutes (please note that some of the butter and sugar may caramelize on the baking sheet). Let cool and serve warm or at room temperature.

Chocolate Kouign-Amann:

Place frozen pastries 3 inches apart on parchment-lined baking and let thaw for 1 hour, then place in buttered cups of standard muffin pan and let thaw for 7 hours. Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over pastries. Bake until golden brown, 15–18 minutes.

Pain aux Raisins:

Place frozen pastries 3 inches apart on parchment-lined baking sheet and let thaw for 8 hours. Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over pastries. Bake until golden brown, 15–18 minutes.

Le Marais Assorted Pastry Sampler, Set of 12