Sunday breakfast couldn’t be easier or more delicious. Especially when you have these babies in your freezer.
If you have noticed the tag cloud on Corks & Cake, you will have seen Trader Joe’s popping up here and there. That is because we love Trader Joe’s! There are so many delicious products there, both fresh and frozen, that will make your life easier and your mouth happy. You could plan a whole party, from flowers to appetizers to main course to dessert and make it all from one shopping trip to Trader Joe’s. That is of course, if your Trader Joe’s also sold beer and wine. Unfortunately, here in Maryland due to our complicated county and state liquor laws (antiquated), we can’t buy wine at Trader Joe’s so it’s not a one-stop party shop.
These mini-croissants are incredible. Really, you won’t believe that they didn’t come from your best French bakery. They do require some forethought. The night before you want to serve them (at least 7-9 hours), take them out of the package and place them on a parchment-lined baking sheet. Cover them lightly with a clean dish towel and place on the counter so they can rise overnight. And rise they will. In the morning they will be all light and puffy, almost doubled in size.
Preheat your oven to 350°. Brush the croissants lightly with egg wash. Bake for 15-20 minutes until golden brown.
Serve with your favorite preserves, jams and soft butter. We are partial to Dickinson’s Marion Blackberry Preserves.
Wait for the satisfied oohs, ahhs, and mmmmms from your beloved. Serve with hot coffee and English Breakfast tea. A perfect petit dejeuner.
We love these, too. They make wonderful little chicken salad party sandwiches, too. (Or if Rebecca is not your guest tuna and egg salad.)