5001674
Croissant double colour raspberry filled
Voluminous nice layered double coloured butter croissant created by the embracement of two flavours of laminated yeast dough (natural and raspberry) infused with a rich raspberry 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.