The third highly recommended frozen TJ pastries that require proofing before baking.
Well, I proofed them for 8 hours but they didn’t rise much. Still what’s more important is the taste right?
And tasty they are! Just the right amount of sweetness, very crispy and flaky, and has that rich buttery taste of crunchy caramel/toffee.
It’s also very easy to eat 2 though you should really limit yourself to 1 if watching your cholesterol. But I ate 2 and it was delicious 😀
Highly recommend with a hot beverage of your choice.
I only wish I had a chance to try the “old version” before they took them away. This box was brought back by popular demand. Next time I’ll bake them for a few minutes less since I let the oven preheat. Then maybe the tops wouldn’t have been so charred. They also stuck to the paper wrapping (I’m glad they provide paper cups, less mess). Took a bit of work but caramelized bits of dough was worth it.
Between the frozen chocolate croissant, the frozen almond croissant, and the Kouigns Amann, the chocolate croissant is my favorite so far.
This makes me want to try a freshly baked Kouigns Amann from an authentic French patisserie.
Rated 4 out of 5
Frindle –
One more thing I wanted to add.
How has no one reviewed these yet?!
For real this time.
Be sure to bring an ice pack and keep it frozen driving home. Asked some friends about proofing there’s a chance it was because it defrosted and refroze which affected the proofing.
Next time I’m just going to pop it in the oven without letting it preheat and see how that turns out. The good news about the slightly charred tops was it was baked all the way to the center.
Rated 4 out of 5
Bill M –
Tasty, but packaging was incomplete.
Tried this for the first time— the package only had two of the paper cups inside. (I assume there should be four??). I used jumbo muffin cups for the other two.
Let them defrost in the oven overnight about 7.5 hours. In the morning, they were thawed but had hardly risen at all. ( Certainly nothing like the croissants do!)
Followed directions and let them cool for15 min after baking, as called out in the directions. That was probably a mistake- the “official” cups stuck to the bottom some, and the muffin cups stuck like crazy!
Maybe it is better to remove the from the cups before they cool??
Frindle –
The third highly recommended frozen TJ pastries that require proofing before baking.
Well, I proofed them for 8 hours but they didn’t rise much. Still what’s more important is the taste right?
And tasty they are! Just the right amount of sweetness, very crispy and flaky, and has that rich buttery taste of crunchy caramel/toffee.
It’s also very easy to eat 2 though you should really limit yourself to 1 if watching your cholesterol. But I ate 2 and it was delicious 😀
Highly recommend with a hot beverage of your choice.
I only wish I had a chance to try the “old version” before they took them away. This box was brought back by popular demand. Next time I’ll bake them for a few minutes less since I let the oven preheat. Then maybe the tops wouldn’t have been so charred. They also stuck to the paper wrapping (I’m glad they provide paper cups, less mess). Took a bit of work but caramelized bits of dough was worth it.
Between the frozen chocolate croissant, the frozen almond croissant, and the Kouigns Amann, the chocolate croissant is my favorite so far.
This makes me want to try a freshly baked Kouigns Amann from an authentic French patisserie.
Frindle –
One more thing I wanted to add.
How has no one reviewed these yet?!
For real this time.
Be sure to bring an ice pack and keep it frozen driving home. Asked some friends about proofing there’s a chance it was because it defrosted and refroze which affected the proofing.
Next time I’m just going to pop it in the oven without letting it preheat and see how that turns out. The good news about the slightly charred tops was it was baked all the way to the center.
Bill M –
Tasty, but packaging was incomplete.
Tried this for the first time— the package only had two of the paper cups inside. (I assume there should be four??). I used jumbo muffin cups for the other two.
Let them defrost in the oven overnight about 7.5 hours. In the morning, they were thawed but had hardly risen at all. ( Certainly nothing like the croissants do!)
Followed directions and let them cool for15 min after baking, as called out in the directions. That was probably a mistake- the “official” cups stuck to the bottom some, and the muffin cups stuck like crazy!
Maybe it is better to remove the from the cups before they cool??