BAKE IT YOURSELF INSTRUCTIONS

BUTTER CROISSANT, ROSEMARY HAM & CHEESE AND PAIN AU CHOCOLAT

STEP 1

Thaw them in the fridge the night before or pull them to room temperature 3 hours before moving onto Step 2.

STEP 2

Place croissants on a baking pan, well spaced, on parchment or a silicon mat. Then put it into the oven and ensure the oven is not turned on.

STEP 3

Bring 1 to 1.5L of water to a rolling boil and place it in the oven with the croissants. Allow the croissants to expand to 3 times its original size. It will take approximately 1.5 to 2 hours, depending on the house's temperature.

STEP 4

Once the croissants have tripled in size, take the croissants and the pot out of the oven. Preheat the oven to 375 F.

STEP 5

While the oven is preheating, whisk one egg and add a splash of milk in a small bowl. Brush it onto the croissants for extra flakiness. This will also help the croissants to last longer at room temperature after baking.

STEP 6

When the oven is up to temperature, bake the croissants for 12-15 minutes.

STEP 7

Enjoy!

TIP: After baking, butterfly the croissant and make a sandwich out of it! Spread any nut butter and cut slices of apples in there or simply make bacon and eggs and add ketchup!