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).