Croissants
A French pastry chef makes these croissants in the traditional French style, using butter and ultrathin layers of yeast dough. The chocolate croissants are then filled with premium Callebaut chocolate. Preparation is simple: After the frozen croissants thaw, let them rise for eight hours or overnight before baking to warm, flaky perfection. Order in sets of 15, either plain or chocolate, or order an assortment of 15 each (30).
Where to find it
Available from Williams-Sonoma.
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