Plate layout (600×400): 12 units per baking sheet. Thawing: 30 minutes at room temperature. Preheat oven to 165 °C / 330 °F. Bake at 165 °C / 330 °F for 20 to 22 minutes. Recommended time after baking: 30 minutes. Reheating tips will vary depending on the material used and the filling of the oven.

Wheat flour, Butter, Water, Chocolate (sugar, cocoa mass, cocoa butter, sunflower lecithin, natural vanilla flavouring), Sugar, Yeast, Pasteurized whole egg, Wheat gluten, Salt, Malted wheat flour, Desactivated yeast, Ascorbic acid, Enzymes alpha-amylase, cellulase, hemicellulose, xylanase)

Boost kitchen efficiency with our frozen chocolate croissants

With our ready-to-bake frozen chocolatines, you can be up and running in 20 minutes. For an ideal puff pastry, it is still recommended to defrost at room temperature for 30 minutes before baking.

2 in 1 Pain au chocolat

Whether you want to sell them as a take-away treat, a brunch offering, or a coffee break staple, these chocolate stuffed croissants give you format flexibility in a single SKU. Cut the frozen chocolate croissant in half before baking and you’ll get two pain au chocolat portions of 40 g each. As they bake, each half will return to its proper shape! Convenient, isn’t it? We also offer mini pains au chocolat in our catalogue, which are 25g each.