Name: Frozen Chocolate Croissants (12 pieces)
SKU: CHO003
Price: 51.00 USD
Availability: InStock
Rating: 5.00 (1 reviews)

Chocopain, Pain au chocolat – crisp and flaky crust, an airy multi-layered buttery center complete with two Belgian dark chocolate batons. Made with the highest quality European style butter.

Allergen Info:

Wheat, dairy, soy

Ingredients:

Wheat flour, milk, water, sugar, yeast, salt, butter.

Instructions

For the best experience please follow our instructions:

1. Place the croissants on a baking sheet lined with parchment paper, leaving enough space for them to proof. Make sure to place the chocopains seam down

2. Brush with egg wash (1 egg beaten or a mix of aquafaba and coconut milk for vegan croissants and Chocopains) no egg wash for the cinnamon escargots

3. Lightly drape with plastic wrap to prevent drying out.

4. Place by a warm spot. They will defrost and proof. Once defrosted, they should proof in 2-3 hours. Croissants should have grown in size. If you shake the tray, they will slightly jiggle. (An alternative to save some time on the proofing is to leave them in the fridge overnight (on the baking sheet with the egg wash when applicable) and in the morning they will only need 2 hours to proof, instead of the 3).

5. Brush with “egg” wash again (no egg wash for cinnamon escargots but you can instead sprinkle a little bit of sugar mixed with cinnamon powder) and bake in a 350 F convection oven (375 F non-convection). Bake for 20-22 min; rotate halfway through.

6. When baked, take them out of the oven and let them cool down. Then enjoy!!

Restaurant Information

CHOC·O·PAIN Owner, Clémence Danko, is a French native who moved with her husband to Hoboken, NJ, in 2009. After arriving in NJ from France, they were hard-pressed to find a fresh croissant or a good baguette West of the Hudson River. This sparked Clemence’s entrepreneurial spirit and decision to pursue her passion for French food and culture, so she left her pharmaceutical career behind and spent the next year intensely studying at New York City’s most renowned culinary schools and developing her business plan. In January 2012, she opened CHOC·O·PAIN and Hoboken had its very first French bakery and café. Just one year later, in March 2013, CHOC·O·PAIN opened its’ second location, this time bringing the French lifestyle experience to Jersey City locals.

Clemence is guided by her passion for simple traditional French food, in combination with her strong belief that cooking should be based on using only the highest quality and freshest, local-when-possible ingredients. In France, épiceries are small neighborhood shops that sell basic groceries along with specialty items. CHOC·O·PAIN ’s épicerie brings this old-fashioned “corner store” charm to the café, with a small but carefully curated assortment of hard-to-find French specialty items and cooking ingredients such as French candies and artisanal chocolate, spices, mustards, salts, French sugar cubes, local Honey and Alain Milliat jams.