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An irresistible recipe for pure-butter croissant dough, with the sweet taste of apricots. A unique experience of pleasure with creative, generously sized Viennese pastries.
Spec Sheet: Click to view spec sheet.
Quantity: 60 ct
Weight: 115 g
Apricot Croissant - Bridor
DOUGH (WHEAT FLOUR, BUTTER, WATER, YEAST, SUGAR, LIQUID WHOLE EGGS, SALT, WHEAT GLUTEN, ENZYME (AMYLASE, HEMICELLULASE), FLOUR TREATMENT AGENT (ASCORBIC ACID)), APRICOTS, PASTRY CREAM (WATER, SUGAR, MODIFIED POTATO STARCH, POWDERED WHEY, SKIMMED MILK POWDER, STABILIZERS (CALCIUM ACETATE, TETRASODIC DIPHOSPHATE, DISODIUM ORTHOPHOSPHATE), COLOUR (BETA-CAROTENES), FLAVOUR), EGG WASH (LIQUID WHOLE EGGS, WATER)
Thaw at room temperature for 20 minutes before baking.
Bake at 340 degrees Fahrenheit in a convection oven for approximately 15-18 minutes.
Bon Appétit
