{"product_id":"chocolate-croissants-72-pieces","title":"Chocolate Croissants - 72 Pieces","description":"\u003cdiv class=\"description\"\u003e\n  \u003cp\u003eBanneton 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.\u003c\/p\u003e\n  \u003cbr\u003e\n  \u003cdiv class=\"full_description\"\u003e\n    \u003cp\u003e\u003cstrong\u003eWhat It Is\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eThis 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.\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003eFlavor and Texture\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eBaked, 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.\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003eCulinary Uses\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eAn all-butter chocolate croissant in a ready-to-bake format fits anywhere fresh pastry is served:\u003c\/p\u003e\n    \u003cul\u003e\n      \u003cli\u003eCoffee shop and bakery pastry cases\u003c\/li\u003e\n      \u003cli\u003eHotel breakfast buffets and room service\u003c\/li\u003e\n      \u003cli\u003eCatering platters and boxed breakfasts\u003c\/li\u003e\n      \u003cli\u003eRestaurant brunch menus\u003c\/li\u003e\n      \u003cli\u003eGrab-and-go programs at markets and delis\u003c\/li\u003e\n      \u003cli\u003eCorporate and campus dining\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003cp\u003eBecause 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.\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eKeep 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.\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003eDietary Information\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eThis croissant contains wheat, milk, eggs, and soy. It is kosher dairy. It is made in the USA.\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003eStorage and Handling\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eStore 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.\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003eBulk and Wholesale Options\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eSold 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.\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eBanneton 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.\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003eProduct Identifier\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eItem Number: D-5880\u003c\/p\u003e\n    \u003cbr\u003e\n    \u003cp\u003e\u003cstrong\u003eKey Takeaways\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cul\u003e\n      \u003cli\u003eAll-butter chocolate croissant in the classic rectangle pain au chocolat shape\u003c\/li\u003e\n      \u003cli\u003eReal butter dough with fresh milk and eggs; dark chocolate filling\u003c\/li\u003e\n      \u003cli\u003eReady to bake from frozen, no proofing; 350°F for 16 to 18 minutes\u003c\/li\u003e\n      \u003cli\u003eContains wheat, milk, eggs, and soy; kosher dairy; made in the USA\u003c\/li\u003e\n      \u003cli\u003eStore frozen at 0°F or below\u003c\/li\u003e\n      \u003cli\u003eCase of 72 PC at 3.5 OZ, available in bulk and wholesale\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e","brand":"Banneton Bakery","offers":[{"title":"Default Title","offer_id":67569098457270,"sku":"D-5880","price":0.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/www.bakersauthority.com\/products\/chocolate-croissants-72-pieces","provider":"Bakers Authority","version":"1.0","type":"link"}