5001673

Croissant double colour choco filled

Voluminous nice layered double coloured butter croissant created by the embracement of two flavours of laminated yeast dough (natural and cocoa) infused with a rich choco filling. Made with 16% butter (share of total recipe).

  • Sourdough
  • Suitable for vegetarians
  • 90 g
  • Defrosting 22 °C · 30'
  • 40 PCS C/S · 96 C/S PAL
  • Baking 170 °C · 17-19'
  • Ready to bake

Occasion

Breakfast, coffee & tea time, in-between sweet

The story behind

Besides the double coloured layering technique, this croissant differentiates itself by the use of butter and a hint of sourdough wich enhances the rich taste. 

Tips & tricks

  • Do NOT egg-wash the croissant for a brighter colour of the coating.
  • Add steam in the first minute of the baking process to obtain a more voluminous croissant.
  • Bake the first 8 minutes with the chimney key closed. Do not forget to open the chimney (damper) after 8 minutes.