I was at the Sam’s food warehouse one day and I was purchasing a box of frozen croissants. I believe there are 240 frozen cocktail size croissants in the box. The cost was I believe $34.
I was having a large family gathering and was going to use these croissants over the next few days to feed everyone. When the man, Bob was his name, brought out the box, he told me how to prepare these fried croissants. We LOVE Bob! I now buy a box of these frozen Croissants every year and use them for various recipes but this one most of all. The women at my church love them and I am placing this recipe on my blog today at the request of one of them .
- frozen croissants ( you decide how many you should eat )
- quart of vegetable oil for frying
First step it to prepare your croissants. Turn on the oven, you want it to be barely warm, not hot so don’t leave it on too long. While your oven is warming, place your frozen croissants on a baking sheet that has been sprayed with non-stick spray. Turn off your oven! Don’t let it get hot.
Take a very damp but not soggy paper towel and place it on top of the croissants they are now ready to go into the oven to thaw and to proof (or slightly raise). Make sure the oven in off and not hot, place the baking sheet of croissants in the oven. The thawing and proofing time takes about an hour.
During this time you want to do the prep work for the frying and decorating of these lovely little morsels, you will be so happy you did this. If you work well, making a dozen will take you about 2 hours start to finish including thaw time all the way through clean up.
Prep work. Begin heating the oil. Place one quart of vegetable oil in a large pot to do the frying in. Make sure the pot is tall enough that the oil will not overflow the pot when the frying process begins. Place a thermometer on the pot and heat the oil to 350 degrees. While the oil heats and the croissants are proofing…
Make the glaze
Place all ingredients into the bowl and whisk together. The mixture should be thick and creamy. It should fall from the whisk easily, but not be liquidy. Cover and set aside until you are ready to glaze the croissants.
Place ½ cup of good chocolate chips in a zip top bag and place in the microwave for a few seconds until the chips are all melted. Knead the bag ensuring all chips are liquefied. Snip a small corner off the bag. You now have a decorator bag to drizzle chocolate from when it is time. Set this aside until time to use.
Prepare your drain and glaze station. On the counter next to your fry pan, place a baking sheet and put paper towel in the bottom, then place a wire rack on top the paper towel. This is your drain and glaze rack. Next to your rack, line up your glaze, chocolate drizzle and your toppings.
Now your oil should be hot and your donuts proofed. Begin frying, but only two or three at a time and make sure that your oil stays to temperature. Too hot and the donuts will burn on the outside and be raw inside, not hot enough and they will just soak up grease, yuck.
Immediately after frying use a slotted spoon to remove the pastry from the oil and apply the glaze. Now is when you decide what other topping you wish to use. If you want to use the chocolate drizzle, just hold the bag in your hand and let the chocolate drizzle from the bag in a little stream over the donuts. As seen in the picture.
Work in these small batches of two or three and they will all come out just fine. Finish frying the rest of your croissants then plate them.