Croissant bun
Versatile bun made of croissant dough; laminated yeast dough rolled up in a paper baking cup. Resulting in a nice high swirl that can easily be horizontally cut and used for sweet as well as for savoury applications. Made with 19% butter (share of total recipe).
- Suitable for vegetarians
- 70 g
- Defrosting 22 °C · 30'
- 35 PCS C/S · 88 C/S PAL
- Baking 170 °C · 17-19
- Ready to bake
Occasion
Breakfast, dessert, street food
The story behind
Most probably the most versatile product of all. From morning breakfast to late evening snack. Plain, filled and topped. Served cold or hot. From sweet fillings as a sandwich to topped as a pastry cake topped with whipped cream and fresh strawberries, cranberries and blueberries. To savoury fillings, even as a gourmet bun for (plant-based) burgers. But therefore, it is important to let the product thaw for 15 min. and then press it gently into to the baking paper cup. When the croissant swirl is completely defrosted it is impossible to lift it up and to drop it nicely in the baking paper cup.
Tips & tricks
- The cup is 9cm in diameter - meaning that you must defrost the swirl and as of 15min defrosting the swirl can be put (pressed) in the paper cup. By doing this, during the baking the swirl stays closed and round and grows in the height.
- For an extra savoury touch: sprinkle with grated cheese.
- Cool down period '15 in ventilated room on a rack.
- Baking paper cups inside the box.
- Pre-egg-washed product