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KitchenAid Spiralizer Attachment

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Dining  »  » Desserts & Cookies
SKU: 1482546

Gaston’s Bakery Jam-Filled Croissants

Experience the tastes and aromas of a Parisian patisserie without leaving your home. These flaky, buttery croissants pair gourmet croissant dough with a strawberry jam filling for a delightfully delicious confection that is sure to be a hit at your...Read More

39 95 $39.95
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Description

Experience the tastes and aromas of a Parisian patisserie without leaving your home. These flaky, buttery croissants pair gourmet croissant dough with a strawberry jam filling for a delightfully delicious confection that is sure to be a hit at your table.

To make, simply proof the croissants until they double in size, then fry in 350°F canola oil. Once browned on one side, carefully flip and fry until evenly browned. Cool and drain on a rack or paper towel, then enjoy!

  • Manufacturer: Gaston’s Bakery
  • Includes: 15 100-g. croissants
  • Ingredients: Strawberry jam (strawberries, high fructose corn syrup, corn syrup, sugar, fruit pectin, citric acid), flour, water, butter, sugar, dry milk, salt
  • Allergen Statement: Contains wheat and milk
  • Made in USA

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Questions & Answers

Browse 2 questions and 2 answers
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Why did you choose this?
Sur La Table Store
I bought the chocolate hazelnut for my husband and I would prefer the jam filled ones.
christine b on Dec 1, 2014
Do you have allergen information for your croissant products? In particular wanted to see if any of them are made in a plant that processes peanuts.
A shopper on Jan 30, 2015
Gaston’s Bakery Jam-Filled Croissants
Gaston’s Bakery Jam-Filled Croissants
Gaston’s Bakery Plain and Chocolate Croissants, Set of 15
Gaston’s Bakery Plain and Chocolate Croissants, Set of 15
Gaston’s Bakery Croissants, Set of 15
Gaston’s Bakery Croissants, Set of 15
Gaston’s Bakery Chocolate Croissants, Set of 15
Gaston’s Bakery Chocolate Croissants, Set of 15
Best Answer: These are not processed in a plant with peanuts, but almonds & walnuts are used.
Reply · Report · Amanda MStaff on Feb 5, 2015
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