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KitchenAid Spiralizer Attachment

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Dining  »  » Desserts & Cookies
SKU: 1482553

Gaston’s Bakery Croissonuts

Experience the tastiest trend of the year without camping in line for hours. Our “croissonuts” combine flaky, layered croissant dough with a traditional fried donut, resulting in a delightfully delicious confection that’s sure to be a...Read More

39 95 $39.95
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Our vendor will ship directly to you. Please allow 5-7 days. Handling and shipping fees applied in cart to ensure freshness . Not available to ship to Hawaii or Alaska.
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Description

Experience the tastiest trend of the year without camping in line for hours. Our “croissonuts” combine flaky, layered croissant dough with a traditional fried donut, resulting in a delightfully delicious confection that’s sure to be a hit at your table.

To make, simply proof the croissonuts until they double in size, then fry in 350°F canola oil. Once browned on one side, carefully flip and fry until evenly browned, then cool and drain on a rack or paper towel. Enjoy plain or top with powdered sugar, chocolate icing, a sweet glaze or the topping of your choice.

  • Manufacturer: Gaston’s Bakery
  • Includes: 20 55-g. croissonuts
  • Ingredients: Flour, water, butter, sugar, dry milk, salt
  • Allergen Statement: Contains wheat and milk.
  • Made in USA

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Questions & Answers

Browse 3 questions and 5 answers
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Why did you choose this?
Sur La Table Store
I love these!
PATRICIA B on Nov 16, 2014
Do these arrive still frozen?

Are these shipped in dry ice and still frozen when they arrive? I'm asking because I would need to time the delivery if they must be baked the day they are delivered.
A shopper on Feb 3, 2014
Best Answer: Yes, these do come frozen and packed in dry ice
Reply · Report · AmandaSltCsStaff on Feb 4, 2014
· Add Answer · I Have This Question Too (2)
What do they meam by poufed? Do they need to thaw and rise? How long?
A shopper on Feb 19, 2014
Best Answer: They need to be proofed, or allowed to rise
Reply · Report · AmandaSltCsStaff on Feb 20, 2014
· Add Answer · I Have This Question Too (2)
 

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