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Frozen chocolate croissants @ TJ's?

Ruth Lafler Oct 1, 2007 09:29 PM

I saw frozen, bake-and-serve chocolate croissants in the freezer case at TJ's (Alameda, CA) today. I don't remember seeing them before -- are they new? According to the instructions, you let them thaw and "proof" on a baking sheet overnight, and then bake. The ingredients looked pretty good. Anyone tried them?

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    Cathy RE: Ruth Lafler Oct 1, 2007 09:37 PM

    New. Proofing as I type. Report back in about 9 hours....

    1 Reply
    1. re: Cathy
      Chef Casper RE: Cathy Oct 1, 2007 09:59 PM

      Oddly enough, I found myself upon the EXACT same situation when I saw this article.
      Im going to sneek them to some coffee house in the 'morrow for breakfast, then we shall see if they Truley hold ground.
      Although I must admit, I woulden't have picked them up if they diden't seem to have particulalry good ingriedients. Plus one look at the Nutritional info tells me their going to atleast be buttery.

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      LMelba RE: Ruth Lafler Oct 1, 2007 09:44 PM

      Anyone try the ones from Williams Sonoma? Are the TJ ones better? I'm sure the price at TJs is better...

      1 Reply
      1. re: LMelba
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        Cathy RE: LMelba Oct 1, 2007 09:44 PM

        $4 for 4.

        Actually, I picked them up, looked at ingredients and put into cart without looking for a price. Looked at check out... I never do that...

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        LisaN RE: Ruth Lafler Oct 1, 2007 09:47 PM

        I baked some Sunday morning. I thought they were good. Maybe not as good as some spectacular french bakery, but I don't have one of those near me. I would have liked a little more chocolate, but maybe that was because I over proofed them. If you leave them out longer than 9 hours to proof, they get a little too poofy.

        1. roxhills RE: Ruth Lafler Oct 1, 2007 10:09 PM

          I tried them last week from a tj's here in Los Angeles. The TJ's chocolate croissants are very good but not quite as good as the ones at Williams Sonoma (my husband felt pretty strongly about that). But, for $1 each, they are a great deal. They are chocolatey and buttery and crispy and yummy. I think the ones from WS are about $3 each. We had the WS croissants last year and I made the Trader Joe's this weekend. They proofed for too long-- closer to 12 hours, but I don't think that made much of a difference. I would definitely buy them again.

          1. Ruth Lafler RE: Ruth Lafler Oct 2, 2007 12:23 AM

            Thanks for the info, and in less than an hour! You guys rock!

            8 Replies
            1. re: Ruth Lafler
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              Cathy RE: Ruth Lafler Oct 2, 2007 07:40 AM

              Just ate one. Only proofed two and did not brush with egg wash. Excellent.

              Poofy but you need those layers because the chocolate is quite sweet- I am not a chocolate craving person and so I like that there was a bit of flaky dough. Crust was a nice light crispy.

              Will be a *very*nice surprise for a Thanksgiving or Christmas Breakfast for practically no money.

              1. re: Cathy
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                ziggylu RE: Cathy Oct 2, 2007 09:49 AM

                Do they have plain ones as well or just the chocolate?

                1. re: ziggylu
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                  Cathy RE: ziggylu Oct 2, 2007 12:06 PM

                  Only chocolate, so far. I would be very happy with plain. Although I can buy fresh plain and chocolate for $1 each here in San Diego anyhow...Just to be able to do it at home this easily is wonderful.

                  1. re: Cathy
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                    cheesecake17 RE: Cathy Dec 7, 2008 11:43 AM

                    were they kosher by any chance?

                    1. re: cheesecake17
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                      chuck RE: cheesecake17 Dec 7, 2008 01:20 PM

                      They do not have a hecsher on the package.

                      1. re: chuck
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                        cheesecake17 RE: chuck Dec 7, 2008 02:29 PM

                        Thanks

                  2. re: ziggylu
                    katiepie RE: ziggylu Dec 15, 2008 03:45 PM

                    They have plain mini ones... they are fantastic.

                  3. re: Cathy
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                    Moka RE: Cathy Oct 15, 2007 09:20 AM

                    Agreed. The crisp, buttery pastry shattered well without the egg wash, but the chocolate was a little too sweet for me. They used a regular semi-sweet and I would have liked a darker, more bittersweet chocolate, but I'll definitely buy these again--great value.

                    Williams-Sonoma's pain de chocolat works out to about $3.25 each for delivery w/in California. They're a French chef's recipe, made in SF and I would guess they might have the less-sweet chocolate I'm looking for, so I'll try those too.

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                  RSMBob RE: Ruth Lafler Oct 10, 2007 10:30 AM

                  Just bought some yesterday, let them proof overnight and baked them this morning. I am VERY impressed. Very cool to see how they grew (proofed) overnight and they were superb with a bowl of fruit and a cup of coffee this morning. Very flaky, good but not overpowering chocolate flavor, nice buttery taste.

                  I'll admit that looking at the tiny package and paying $4 for it I was not initially impressed, but this is gonna be a freezer stocker for special occasion breakfasts.

                  1 Reply
                  1. re: RSMBob
                    Ruth Lafler RE: RSMBob Oct 10, 2007 11:39 AM

                    The fact that they don't take up a lot of freezer room is a plus! I'm going to have to get some.

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                    AnnieAmie RE: Ruth Lafler Nov 3, 2007 06:59 PM

                    Trader Joe's carries frozen chocolate croissants that you have to bake in your own oven. They're delicious! If you know anyone who sells just the dough, please let me know! Thanks!

                    1. Gelato_in_Roma RE: Ruth Lafler Nov 12, 2007 03:36 PM

                      After reading all of you rave about these, I went out and bought some. Wow! Made them for breakfast this weekend and got rave reviews from my husband.

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                        babaoriley7 RE: Ruth Lafler Jan 2, 2008 06:28 PM

                        I agree that in general they were good. A few caveats.... They were greasy. I felt like I had to blot them after cooking them.

                        Also I just got back from a honeymoon in europe. I was eating Pain au chocolat nearly every morning and they were far superior. It seems the french do it a little differently not a block of chocolate in the middle of rolled up pastry dough it is more small pieces throughout.

                        1. liralenli RE: Ruth Lafler Dec 5, 2008 02:16 PM

                          I've tried them! They're great. Just set 'em out on a lightly greased cookie sheet and baked according to the instructions and they turned out beautifully.

                          They come out of the package looking a little odd because the chocolate sticks are bigger than the unrisen dough, but after sitting out overnight, they grow and cover the chocolate completely and work out great!

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                            givemecarbs RE: Ruth Lafler Dec 14, 2008 02:12 PM

                            Thanks for posting about these! I probably wouldn't have tried them if Ruth hadn't started the thread and hounds hadn't replied. Oh MY GOSH! Best four bux I ever spent. I couldn't go home for hours after I bought em so they raised up a bit in their little box. When I got home I did the math, put them on the pan and set my alarm for three am, when I tossed them in the oven. Yum! They baked up huge and just incredible for the amount of money and effort. As I was devouring one I felt like I was cheating...... At Life!!!!

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