So every Christmas, my family has a tradition surrounding our Christmas morning breakfast and it includes the heavenly treat that is the Williams-Sonoma croissants (they’re exclusive to WS, so we affectionately call them ‘Williams-Sonoma croissants’.)
Pastry chef Jean-Yves Charon makes both regular and chocolate in the traditional French style, using butter and ultra-thin layers of dough.They are the most amazing, delicious, soft and flaky croissants you’ll ever find outside of France (trust us- we’ve lived in France and we know!)
The next time you want to impress at a brunch when hostessing, just get a box of these (we know the price tag is high, but these babies are worth it!). And while they take a bit more prep, as you must let the frozen croissants rise for about nine hours or overnight, the wait is well worth it as you can then bake them to huge, warm, flaky perfection. Mmm…bon appetite!
photo courtesy of Williams-Sonoma