4 x Chocolate Croissants (bake at home)

How To Bake

1. Defrost the croissants overnight in the fridge, or for 1-2 hours, at room temperature, until they become soft.

2. Lay baking paper on a baking tray and place the croissants on the tray allowing enough space in between for each one to rise. They will need to become 2- 3 times bigger than they were when frozen.

3. Place the tray in the oven, set the oven at 25 to 30°C, (NO FAN ), lightly sprinkle some water on the croissants as the moisture will help them to rise more easily. Rising will take 1 to 2 hours depending on your oven setting. Each time you open the oven door, it is a good idea to sprinkle some more water on them to make sure they are not too dry on the surface.

4. Once the croissants reach 2- 3 times bigger than  their frozen size, gently brush on some egg wash (whisked egg) and set the oven to 190°C fan forced.

5. Bake them for around 20 minutes until they are a golden-brown colour. For a flakier finish, leave them in a little longer- until they have a deep dark colour.

6. Once the croissants are fully baked, transfer them onto a cooling tray. Leave them for 10 minutes before you enjoy your croissants.

Pastry  [Wheat flour, milk, butter (milk), sugar, yeast (soy), salt, improver (soy flour, wheat flour, vegetable fat, dextrose, antioxidant (ascorbic acid), enzyme (amylase)] chocolate (20%) [sugar, vegetable fat, (vegetable oil, emulsifiers (322 (soy), 492)), cocoa powder (26%), milksolids, emulsifier (322 (soy)), salt].

Contains: milk, wheat, gluten, soy.

May contain: sesame.