Imported from France. Oven : Place the mini chocolate croissant on a parchment paper-lined sheet pan and bake in convection oven for 14 to 18 min at 165-180°C (330-360°F). Dough (89%): flour, butter (21%), water, sugar, yeast, wheat gluten, salt, flour, treatment agent (ascorbic acid), enzymes. Chocolate (10%): sugar, cocoa mass, cocoa butter, emulsifier, soybean lecithins. Glazing (1%): egg.