Pastry chef Jean-Yves Charon makes our croissants in the traditional French style, using butter and ultrathin layers of yeast dough. The chocolate croissants have a filling of premium Callebaut chocolate. Serve them warm from your oven, and enjoy their flaky texture, buttery flavor and irresistible aroma. Preparation is simple: After the frozen croissants thaw, let them rise for eight hours... More at Williams-Sonoma.
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