Home Cooking

slight problem with TJ's chocolate croissants

brendastarlet | Dec 30, 2007 07:03 AM

I took the croissants out last night and let them rise, as instructed. This a.m., I put them on a slighty greased baking sheet, put them in a pre-heated oven, and let them bake 25 minutes. When I took them out, there was about one-quarter of an inch of liquid at the bottom of the pan that looked like a combination of oil, water and melted chocolate.

I lifted the croissants out and drained them on paper towel. They crisped up and tasted fine, but I wonder what caused the runoff. Did I not thaw them properly?

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