La Rose Noire VIP Ready-to-Bake Croissants 60g

A proper butter croissant can turn an ordinary morning into something worth lingering over. La Rose Noire’s VIP Croissant brings that pleasure home in a practical pack of four, with each 60 g piece ready to move from freezer to oven. As it bakes, the pastry rises into crisp, delicate layers around a tender centre, filling the kitchen with the comforting aroma of warm butter and toasted dough. The flavour is rich yet balanced: gently savoury, softly sweet, and clean enough to welcome both simple and generous accompaniments. AOP Charentes-Poitou butter gives this croissant its distinctive French butter pedigree and makes every bite feel especially polished. The four-piece format is ideal for a leisurely breakfast for two, a small family brunch, or keeping an elegant pastry on hand for unexpected coffee guests. Serve it fresh from the oven, when the exterior is golden and shattering and the centre is still soft and warm.

Bake all four for a shared breakfast, or prepare only what you need and keep the remaining pieces frozen for another morning. Give the croissants a few minutes to settle after baking before serving.

• Classic breakfast: Enjoy warm with cultured butter, fruit preserves, honey, or marmalade.
• Coffee companion: Pair with espresso, café au lait, cappuccino, or a pot of black tea.
• Weekend brunch: Serve beside soft scrambled eggs, smoked salmon, fresh fruit, or a crisp green salad.
• Sweet finish: Split and fill with chocolate spread, almond cream, or fresh berries and lightly whipped cream.
• Savoury sandwich: Add ham and cheese, roast chicken, or egg salad once the croissant has cooled slightly.
• For sharing: The four-piece pack makes an easy centrepiece for an intimate breakfast or afternoon merienda.

Preheat oven to 170–180°C. Place croissants on a lined baking tray, leaving space between each piece. Bake for 18–22 minutes, or until fully puffed and deeply golden brown. Let rest for 3–5 minutes before serving to allow layers to set.

Bake directly from frozen—do not thaw. Rotate tray halfway if your oven has hot spots. For extra crispness, return to oven for 2–3 more minutes.

Brush with a light egg wash before baking for a glossy, deeper finish. Slice and toast lightly after baking for a crisp exterior and soft center contrast.

La Rose Noire began in 1991, when Swiss pastry chef Gérard Dubois opened his first pâtisserie in Hong Kong—a 30-seat restaurant and cake shop with an initial selection of 28 creations. That small beginning grew into an international pastry house known for combining craftsmanship, consistency, and creative range. In 2012, Gérard and his team opened La Rose Noire’s production centre in Clark Freeport, Philippines, helping the company bring its pastries to kitchens across five continents. The VIP Croissant carries that international story in a familiar form: classic French-inspired viennoiserie made convenient for home baking. Its AOP Charentes-Poitou butter reflects the brand’s attention to ingredient character, while the frozen, ready-to-bake format lets you enjoy the fragrance and texture of a freshly baked croissant exactly when the craving arrives.

Keep frozen. Bake directly from frozen in a preheated oven at 160–180°C for 15–20 minutes, without steam, until golden and crisp. Ovens vary, so monitor toward the end of baking. Keep unused pieces frozen until ready to bake.