Classic Croissants, chocolate - FineCooking.com

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Cook The Issue #97
COOK THE ISSUE #97

Classic Croissants, chocolate

By Pielove, member

February 1st, 2009

Chocolate croissants are my favorite and a very special treat for me.  Now that I see how easy and cheap it is to make your own, I may never pay $$$ to the specialty bakeries again.  Of course, now that I see how much butter is in these suckers, I know they wil have to remain a very special occasional treat.  I love how the chocolate looks just coming out the back a little-- although it's just a bit scatological.  Anyway, these came out even better than the bakery versions, partly because they were fresh and warm-- I can't wait to see how well they freeze and reheat.


posted in: Gallery, Croissants, Cook the Issue 97
Comments (1)

bohnappetitFC writes: I served some frozen croissants today and they were just as good! I let them thaw and reheated in a 350 oven for 5 minutes, then turned off oven and let them sit about a 5 minutes until ready to eat. My guests were in heaven! Posted: 4:32 pm on February 2nd

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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.