Bake your dreams come true
Pascal’s pastries are easy peasy.
- Space desired frozen pastries on ungreased baking tray.
- Leave on counter overnight UNCOVERED. Our pastries are about quality over quantity. They will never be monster but they will be magical.
- Bake at 380°F on middle rack: about 11 minutes for classic croissants, about 12 minutes for pains au chocolat, about 13 minutes pains aux raisins, almond croissants and cinnamon rolls, about 8 minutes for brioche. (You want a light golden colour with our brioche not the dark brown of conventional baked brioche you see everywhere else. (Let them cool a bit to allow their flavour to develop.) Only chouquettes bake from frozen, same temperature but about 27 – 30 minutes. They should bake to about the size of golf balls and be a bit brown to caramelize the pearl sugar on top. Use enclosed parchment paper for chouquettes. Optional for other pastries.
REMINDER: YOUR MILEAGE MAY VARY. All ovens are slightly different. Directions are for a conventional oven. Gas ovens generally run a bit hotter. If using convection, you may have to reduce time and temperature. Bake them conventionally first to see what you’re going for. Do not use a toaster oven, it’s for toast. Enjoy this delicate genre of pastry the day they’re baked to fully appreciate their distinct character.
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 are more delicate and should be baked all at once and are at their best eaten slightly warm right out of the oven. Our pastries season in your freezer like wine in your cellar but they won’t last that long.