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    Banneton Bakery

    Chocolate Croissants - 72 Pieces

    Chocolate Croissants - 72 Pieces

    Banneton Bakery Chocolate Croissants are all-butter, ready-to-bake pain au chocolat in the classic rectang... Read more

    Banneton Bakery Chocolate Croissants are all-butter, ready-to-bake pain au chocolat in the classic rectangle shape, with two bars of dark chocolate laminated inside layers of butter dough. They go straight from the freezer to the oven with no proofing, and 16 to 18 minutes later the case has fresh, flaky chocolate croissants that look and taste like they came from a French bakery. Baker's Authority stocks them frozen by the case of 72 and offers them in bulk and wholesale quantities for cafes, bakeries, hotels, caterers, and foodservice kitchens.


    What It Is

    This is a frozen, fully formed 3.5 oz chocolate croissant made by Banneton Bakery in the United States from an all-butter laminated dough. The rectangle format is the traditional pain au chocolat shape, a folded rectangle rather than a crescent, with the chocolate running lengthwise through the center so every slice shows a seam of filling. Banneton's dough is made with real butter, fresh milk, and eggs, and the filling is a dark chocolate made with cocoa butter and unsweetened chocolate rather than a compound coating.


    Flavor and Texture

    Baked, the croissant has a crisp, shattering exterior, an open honeycomb of buttery layers inside, and a center of dark chocolate that is soft and melting when warm and firm but tender once cooled. The butter flavor is clean and rich without being heavy, and the chocolate is deep and slightly bitter against the sweetness of the dough. It eats well warm from the oven and holds its texture in a pastry case through the morning.


    Culinary Uses

    An all-butter chocolate croissant in a ready-to-bake format fits anywhere fresh pastry is served:

    • Coffee shop and bakery pastry cases
    • Hotel breakfast buffets and room service
    • Catering platters and boxed breakfasts
    • Restaurant brunch menus
    • Grab-and-go programs at markets and delis
    • Corporate and campus dining

    Because the croissants bake from frozen in under 20 minutes, a kitchen can bake small batches throughout the day and always have a warm, fresh pastry in the case, which is a strong draw for a cafe without an in-house pastry program.


    Preparation

    Keep the croissants frozen until baking. Spread the frozen pieces on a parchment-lined sheet pan with space between them and bake at 350°F for 16 to 18 minutes until dark golden brown, adjusting the time for the oven. Do not proof. For a glossy finish, brush the tops with egg wash before baking. Let the croissants cool before serving so the layers set and the chocolate firms.


    Dietary Information

    This croissant contains wheat, milk, eggs, and soy. It is kosher dairy. It is made in the USA.


    Storage and Handling

    Store frozen at 0°F or below. Keep the case closed to protect the dough from freezer burn, and bake directly from frozen rather than thawing first.


    Bulk and Wholesale Options

    Sold by the case of 72 PC at 3.5 OZ each and shipped frozen. Bulk and wholesale quantities are available for high-volume production, and the 72-count case gives a cafe a full week or more of chocolate croissants baked a tray at a time.


    Brand

    Banneton Bakery is an American maker of frozen, ready-to-bake all-butter croissants, danish, and viennoiserie for the foodservice and retail bakery trade. Its products are made in the USA and designed to bake from frozen with no proofing, so operators without a pastry kitchen can serve European-style laminated pastry fresh from the oven.


    Product Identifier

    Item Number: D-5880


    Key Takeaways

    • All-butter chocolate croissant in the classic rectangle pain au chocolat shape
    • Real butter dough with fresh milk and eggs; dark chocolate filling
    • Ready to bake from frozen, no proofing; 350°F for 16 to 18 minutes
    • Contains wheat, milk, eggs, and soy; kosher dairy; made in the USA
    • Store frozen at 0°F or below
    • Case of 72 PC at 3.5 OZ, available in bulk and wholesale
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    Banneton Bakery Chocolate Croissants are all-butter, ready-to-bake pain au chocolat in the classic rectangle shape, with two bars of dark chocolate laminated inside layers of butter dough. They go straight from the freezer to the oven with no proofing, and 16 to 18 minutes later the case has fresh, flaky chocolate croissants that look and taste like they came from a French bakery. Baker's Authority stocks them frozen by the case of 72 and offers them in bulk and wholesale quantities for cafes, bakeries, hotels, caterers, and foodservice kitchens.


    What It Is

    This is a frozen, fully formed 3.5 oz chocolate croissant made by Banneton Bakery in the United States from an all-butter laminated dough. The rectangle format is the traditional pain au chocolat shape, a folded rectangle rather than a crescent, with the chocolate running lengthwise through the center so every slice shows a seam of filling. Banneton's dough is made with real butter, fresh milk, and eggs, and the filling is a dark chocolate made with cocoa butter and unsweetened chocolate rather than a compound coating.


    Flavor and Texture

    Baked, the croissant has a crisp, shattering exterior, an open honeycomb of buttery layers inside, and a center of dark chocolate that is soft and melting when warm and firm but tender once cooled. The butter flavor is clean and rich without being heavy, and the chocolate is deep and slightly bitter against the sweetness of the dough. It eats well warm from the oven and holds its texture in a pastry case through the morning.


    Culinary Uses

    An all-butter chocolate croissant in a ready-to-bake format fits anywhere fresh pastry is served:

    • Coffee shop and bakery pastry cases
    • Hotel breakfast buffets and room service
    • Catering platters and boxed breakfasts
    • Restaurant brunch menus
    • Grab-and-go programs at markets and delis
    • Corporate and campus dining

    Because the croissants bake from frozen in under 20 minutes, a kitchen can bake small batches throughout the day and always have a warm, fresh pastry in the case, which is a strong draw for a cafe without an in-house pastry program.


    Preparation

    Keep the croissants frozen until baking. Spread the frozen pieces on a parchment-lined sheet pan with space between them and bake at 350°F for 16 to 18 minutes until dark golden brown, adjusting the time for the oven. Do not proof. For a glossy finish, brush the tops with egg wash before baking. Let the croissants cool before serving so the layers set and the chocolate firms.


    Dietary Information

    This croissant contains wheat, milk, eggs, and soy. It is kosher dairy. It is made in the USA.


    Storage and Handling

    Store frozen at 0°F or below. Keep the case closed to protect the dough from freezer burn, and bake directly from frozen rather than thawing first.


    Bulk and Wholesale Options

    Sold by the case of 72 PC at 3.5 OZ each and shipped frozen. Bulk and wholesale quantities are available for high-volume production, and the 72-count case gives a cafe a full week or more of chocolate croissants baked a tray at a time.


    Brand

    Banneton Bakery is an American maker of frozen, ready-to-bake all-butter croissants, danish, and viennoiserie for the foodservice and retail bakery trade. Its products are made in the USA and designed to bake from frozen with no proofing, so operators without a pastry kitchen can serve European-style laminated pastry fresh from the oven.


    Product Identifier

    Item Number: D-5880


    Key Takeaways

    • All-butter chocolate croissant in the classic rectangle pain au chocolat shape
    • Real butter dough with fresh milk and eggs; dark chocolate filling
    • Ready to bake from frozen, no proofing; 350°F for 16 to 18 minutes
    • Contains wheat, milk, eggs, and soy; kosher dairy; made in the USA
    • Store frozen at 0°F or below
    • Case of 72 PC at 3.5 OZ, available in bulk and wholesale

    FAQ

    What is the difference between a chocolate croissant and a pain au chocolat?
    A chocolate croissant and a pain au chocolat are the same pastry: laminated butter dough wrapped around bars of chocolate. Pain au chocolat is the French name and refers to the rectangular shape, while chocolate croissant is the common American name. Some bakeries shape the chocolate version as a crescent, but the traditional form is the folded rectangle.
    Why do ready-to-bake croissants not need proofing?
    Ready-to-bake croissants do not need proofing because the dough is fully proofed at the bakery before it is frozen, so the yeast has already done its work and the layers are set in their risen state. Baking from frozen lets the butter melt and steam between the layers, which is what creates the flaky lift. Thawing or proofing them again can collapse the layers and make the croissant dense.
    Should croissants be egg washed before baking?
    Croissants can be egg washed before baking to give the tops a deep golden shine and a slightly crisper surface. A light brush of beaten egg over the top of the frozen croissant, keeping it off the cut layered edges, is enough. Without a wash the croissant bakes a lighter, matte gold with the same flaky texture.
    How are baked croissants kept fresh in a pastry case?
    Baked croissants are kept fresh in a pastry case by baking in small batches through the day and displaying them uncovered or loosely covered, since trapping steam softens the crust. They are at their best within a few hours of baking. Croissants held for the next day are better packaged airtight once fully cool and refreshed in a warm oven for a few minutes before serving.
    Can croissants be reheated after baking?
    Croissants can be reheated in a 300°F to 325°F oven for three to five minutes, which re-crisps the outside and softens the chocolate again without drying the inside. A microwave warms the center quickly but leaves the pastry soft, so it suits a quick warm-up rather than a crisp finish. Reheat only the pieces that will be served right away.