Remove the frozen croissants from the packaging. Evenly place on a parchment-covered sheet pan. There should be no more than 6 croissants on a standard (18 x 13) sheet pan.
Cover lightly with plastic wrap and place on the counter to thaw and proof overnight or for 10 to 12 hours at room temperature (approx. 68– 72 degrees). The buns will double in size. Time will vary depending on the temperature in your home.
The day of:
Preheat the oven to 350 degrees no convection.
Make an egg wash: mix 1 beaten egg yolk with 2 tablespoons of water. Strain through a fine mesh sieve into a small mixing bowl.
Using a pastry brush, lightly brush egg wash over the croissants just before placing in the oven. This will create a golden-brown shine.
Place croissants on the middle or ¾ high rack of oven and bake for 20 to 30 minutes, or until the croissants appear golden brown in color.
Remove from oven and serve.
Baker’s Tip
If don’t have parchment paper, a Silpat is your next best option.
If you don’t have a fine mesh sieve, simply whisk egg wash and brush on with a pastry brush.
Frozen Swedish Cardamom Buns Prep & Baking Instructions
Serves 6
Equipment Needed
18 x 13 inch sheet
panparchment paper
oven thermometer
pastry brush
whisk (small)
bowl (small)
one egg
fine mesh sieve
The night before:
Remove the frozen buns from the packaging. Evenly place on a parchment-covered sheet pan. There should be no more than 6 buns on a standard (18 x 13) sheet pan.
Cover lightly with plastic wrap and place on the counter to thaw and proof overnight or for 10 to 12 hours at room temperature (approx. 68– 72 degrees). The buns will double in size. Time will vary depending on the temperature in your home.
Remove cardamom syrup from freezer and place in refrigerator overnight.
Remove pearl sugar and leave on the countertop overnight.
The day of:
Preheat the oven to 350 degrees no convection.
Remove the cardamom glaze from refrigerator and bring to room temperature.
Make an egg wash: mix 1 beaten egg yolk with 2 tablespoons of water. Strain through a fine mesh sieve into a small mixing bow. Then, using a pastry brush, lightly brush the egg wash over the top of the buns and sprinkle with pearl sugar just before placing in the oven. This will give the buns a golden-brown shine.
Place the buns in the middle or ¾ high rack of the oven and bake for 25 to 35 minutes, or until they appear golden brown in color.
Once baking is complete, remove from the oven and let rest on baking sheet for 10 minutes. Move to a rack to cool. Glaze buns.
Baker’s Tip
If Swedish buns unravel after proofing, simply tuck the tails under the bun before baking.
If don’t have parchment paper, a Silpat is your next best option.
If you don’t have a fine mesh sieve, simply whisk egg wash and brush on with a pastry brush.
Frozen Pain au Chocolat Prep & Baking Instructions
Serves 6
Equipment Needed
18 x 13 inch sheet pan
parchment paper
oven thermometer
pastry brush
whisk (small)
bowl (small)
fine mesh sieve
one egg
The night before:
Remove the pain au chocolat from the packaging. Evenly place, seam side down, on a parchment-covered sheet pan. There should be no more than 6 on a standard sheet pan (18 x 13).
Cover lightly with plastic wrap and place on the counter to thaw and proof overnight or for 12 to 14 hours at room temperature (approx. 68–72 degrees). The pain au chocolat will double in size. Time will vary depending on the temperature in your home.
The day of:
Preheat oven to 350 degrees, no convection.
Make an egg wash: mix 1 beaten egg yolk with 2 tablespoons of water. Strain through a fine mesh sieve into a small mixing bowl.
Using a pastry brush, lightly brush egg wash over the pains au chocolat just before placing in the oven. This will create a golden-brown shine.
Place the pain au chocolat in the middle or ¾ high rack of the oven and bake for 20 to 30 minutes, or until the pain au chocolat appear golden brown in color.
Remove from the oven and serve.
Baker’s Tip
If don’t have parchment paper, a Silpat is your next best option.
If you don’t have a fine mesh sieve, simply whisk egg wash and brush on with a pastry brush.
Monkey Bread Prep & Baking Instructions
Serves 6
Equipment Needed
18 x 13 sheet pan
parchment paper
oven thermometer
one egg
The night before:
Remove monkey bread with baking cup from the sealed bag. Evenly place the monkey bread on a parchment-covered sheet pan. There should be no more than 6 monkey breads on a standard sheet pan (18 x 13).
Cover lightly with plastic wrap and place on the counter to thaw and proof overnight or for 10 to 12 hours at room temperature (approx. 68–72 degrees). The monkey bread will double in size. Time will vary depending on the temperature in your home.
Place milk jam (caramel sauce) in the refrigerator, while pastries proof.
The morning of:
Remove the milk jam (caramel sauce) from the refrigerator and bring to room temperature.
Preheat the oven to 350 degrees, no convection.
Place the monkey bread in the middle or ¾ high rack of the oven and bake for 20 to 30 minutes, or until they appear golden brown in color.
Remove from the oven.
Drizzle the milk jam (caramel sauce) over the top of the monkey bread as soon as they are removed from the oven to allow for softening, then serve.
Baker’s tip
For an extra finishing touch, lightly sprinkle powdered sugar over the top before serving.
