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Argentino croissant
Local Argentinian version of the croissant (also called Medialunas or Facturas); a very rich dessert pastry in croissant style made with cream butter, sugar, eggs and milk. Can be served in sweet and in savoury applications. Made with 23% butter (share of total recipe).
- Suitable for vegetarians
- 40 g
- Defrosting 22 °C · 45'
- 2 x 55 PCS C/S · 112 C/S PAL
- Baking 170 °C · 17'
- Ready to bake
Occasion
Coffee & tea time, in-between sweet, on-the-go
The story behind
Argentino croissants demand specific baking instructions:
- Place the croissants closely together (0,5 – 1 cm in between) on a perforated baking tray with baking paper (last winding upwards in the same direction). Defrost 45 min. at room temperature.
- Moisten with water and sprinkle the middle with coarse sugar crystals.
- Bake at 170°C for 15-17 min. Leave the chimney valve open.
- The croissants shall stick to each other during the baking which is necessary for a moist soft crumb.
- Brush the croissants with sugar water when they come out of the oven and cool down for 15 minutes.
Tips & tricks
- Attention point: make sure the croissants don’t get burnt due to the sugar.
- If you like the aroma and taste of cinnamon… dust the croissants with cinnamon powder during the cooling down, or as an option when you serve them.
- For a savoury application: sprinkle grated cheese on the croissants after 8 min. of the baking process (instead of the coarse sugar crystals).