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).


  • 90 g
  • 40 PCS C/S - 96 C/S PAL
  • Defrosting 22°C · 30'
  • Baking 170°C · 17-19'

  • Sourdough
  • Suitable for vegetarians

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.