Bake your dreams come true
Pascal’s pastries are easy peasy.
- Remove desired frozen pastries from package and space them out on ungreased baking tray. Parchment optional.
- Leave on counter overnight UNCOVERED. The longer you leave them, the bigger they will be, especially if your kitchen is cooler than average room temperature.
- Bake at 380°F on middle rack: about 12 minutes for classic croissants, about 15 minutes for pain au chocolat, pain aux raisins, almond croissants and cinnamon rolls, about 9 minutes for brioche (best when cool). Only chouquettes bake from frozen, same temperature but about 30 minutes. Use enclosed parchment paper.
Your mileage may vary as all ovens are different.
All our frozen pastries come in packages of 6 except chouquettes which come in 20.
No need to bake all pastries at once. Remove desired amount, return rest to bag and rewrap tightly. Enjoy opened bag within a month, unopened bag by ‘best by’ date. Chouquettes should be baked all at once and are at their best eaten warm. Our pastries magically season in your freezer like wine in your cellar but they won’t last that long. Directions for conventional oven. If using convection, you may have to reduce time and temperature. Gas ovens generally run hotter. Do not use a toaster oven, it’s for toast.