Thursday, November 4, 2010

Frozen Croissants from Ceci Cela 10-30-2010

Location: 55 Spring St.

Feelings: RB keeps telling me how delicious croissants from Ceci Cela in SoHo are. Occasionally he would stop on his way to work and smother himself in flaky French pastry heaven. What's in it for me? There is no quaint authentic French bakery on my way to work. Lining up with tourists and businessmen at Starbucks or Cosi is sadly my morning routine.

As my envy rapidly grew, RB brought home some frozen croissants from Ceci Cela. All we needed to do was to proof them overnight and bake them in the oven in the morning. He said they did not taste as good as the ones at the store, but these were indeed the most delicious, flakiest croissants I have ever tasted. The outer layers tasted similar to mille feuille, and the inside was soft and buttery. I am now increasingly envious of all SoHo workers. If I could have their croissant every morning, my mornings would be oh so glorious and buttery.


arlene of va said...

We tried baking these frozen croissants from Ceci-Cela's this morning. We followed the verbal instructions given by Ceci-Cela personnel. First, you have to dip the frozen croissants in tepid water then place them on an ungreased non-stick baking sheet spaced 2 inches apart all-around, and then let them rise at room temperature on the counter top overnight for at least 3 to 4 hours until doubled in size. (It rise again while baking). Preheat the oven to 300F. Bake for 25-30 minutes or longer until golden brown (oven temperatures may vary). Watch it closely as it begins to brown and do not overbake. Let it stand for 5 minutes and enjoy! The results using our oven at home were fantastic - flaky and buttery goodness right in your own kitchen!

Yosh. O said...

Great! Thank you :)

arlene of va said...

I found out that the verbal instructions we received were missing some preparation steps in the beginning and prior to baking, like lining the pan with parchment paper. Also, I forgot to mention to brush the croissants with an egg wash right before baking (egg wash = 1 egg yolk plus 1 teaspoon water lightly beaten)

My friend found step by step instructions with photos at this great website that sells these Ceci-cela croissants:

I will try baking it at 350F too cause ours took about 45 minutes to bake using a temp of 300F. I bought some frozen dough to take back with me to VA. Good luck!

Yosh. O said...

The site is really helpful! Merci Arlene of VA.