Trader Joes Chocolate Croissants

Trader Joe's Chocolate Croissants are flaky, buttery pastries with a semi-sweet chocolate center that you can keep in the freezer to bake up fresh and hot whenever you want a treat or to surprise someone special.


Review: Trader Joes Chocolate Croissants

Published 16:33 pm

There's nothing better for breakfast than a freshly-baked pastry still warm from the oven. Trader Joe's Chocolate Croissants come frozen four to a small box which makes them easy to keep on hand for guests or any special breakfast. They go quite well with coffee, hot chocolate, tea, or milk. If you like, a little jam or cream cheese can be served with them but it isn't really necessary because of the incorporated butter and chocolate.

How to prepare Trader Joe's Chocolate Croissants

The night before they are to be eaten, the still-frozen blocks of dough are placed on the baking sheet and left to proof, or rise, which is an effect of yeast producing carbon dioxide which becomes trapped in the structure of the dough. If you aren't baking all four pastries and have trouble separating them, let them sit out just a few minutes until they can be pulled apart and then put the ones you're keeping for later back into the freezer.

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I have found that the frozen pastry rises a bit too much and so just before baking them, I gently pat them once or twice to avoid having a ball of shattering flakes come out of the oven rather than the desired puffy, rounded rectangle. Other causes of malformed pastries are placing them too close together on the baking sheet and forgetting to put the seam facing down as the package directs.

After proofing for eight or nine hours, the chocolate croissants are baked at 350 degrees Fahrenheit (177 degrees Celsius) until well-browned. After baking, let them sit a few minutes before serving. The chocolate will still be quite hot even after the outside of the pastry has cooled so use caution, especially when serving to children.

Trader Joe's Pain au chocolat?

Although the chocolate croissants are made of the same puff pastry as croissants, they aren't crescent-shaped so really should not be called croissants. In French-speaking countries, a chocolate croissant is usually known simply as pain au chocolat (chocolate bread) or sometimes chocolatine. The puff pastry is made of dozens and dozens of extremely thin layers of unbleached wheat flour dough with butter in between. The chocolate in Trader Joe's Chocolate Croissants is a good quality semi-sweet chocolate and there is just the right amount added to each pastry.

Trader Joe's Chocolate Croissants are a special treat not ideal for people on a weight-reduction diet: each pastry has 320 calories, 160 of them from fat from the butter and chocolate. Ingredients are enriched unbleached wheat flour, enzyme, ascorbic acid, butter, water, semi-sweet chocolate, sugar, salt, yeast, and dough conditioner.

I really enjoy Trader Joe's Chocolate Croissants because they are so much better straight out of the oven than ones from the bakery eaten cold or reheated. They are also less expensive than pastries of comparable quality from a bakery--many of which come to the bakery frozen and ready to proof and bake, the same as these, even in France.

I almost always have a box of this Trader Joe's bestseller in my freezer. These chocolate croissantsare definitely worth buying if you haven't already tried them.

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