Baking Instructions:

Eggwash:

• 1 large egg

• Pinch of salt

• Defrost frozen croissants the night before baking day in the fridge - covered.

• Place croissants/ pain au chocolat on tray 4 inches apart from each other

• Proof for 3 hours on middle rack in oven that’s off with a pot of hot water on bottom rack

• After 3 hours or once the croissants/ pain au chocolat have doubled size, take tray out of the oven and pr-heat oven to 400F

• Egg wash croissants/ pain au chocolat twice. 10 minutes before putting them in the oven, and right before.

• Place croisants/ pain au chocolat in the oven, lower the heat to 375F and bake for 15-20 minutes.

NOTE: Each oven in differen. If the croissants/ pain au chocolat are not golden brown by 20 minutes, add another 3-5 minutes