Preheat the oven to 300°F/150°C and put the chocolate croissant on a cookie tray. Reheat the chocolatine for 4-5 minutes in a conventional oven or 2-3 minutes in a toaster oven. If you want a less flaky texture then cover the chocolatine with foil.
Before you heat your croissants, gently cut them in half lengthwise so they heat evenly. Place your croissants cut-side down on a baking sheet lined with parchment paper or non-stick cooking spray. Preheat your oven to 400 degrees Fahrenheit and bake them for 5 minutes or until they’re slightly firm and crispy.
When you get the perfect one, it is difficult to just eat one and be satisfied, sometimes you have to over-indulge. If you have croissants that have been in the fridge, freezer or been sitting out, you will want to warm the up, so you can enjoy that fresh out of the oven experience.
Preheat it to 300°F/150°C and put the croissant in for 4-5 minutes (or 2-3 minutes in a toaster oven). The croissant will crisp up and the cheese will become nice and gooey again. For a less flaky croissant, cover it in foil. Is your croissant too far past it’s best to be salvageable? Don’t panic. Not all is lost.
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