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Processing information
Oven temperature 190 °C preheated temperature / 165 - 175 °C baking temperature Overall baking time 20 - 22 min. Steam lots Baking Program
Prove the deep-frozen pastries in the proving room or proving interrupter, ensuring the temperature does not exceed 30°C. Place in a preheated oven (vent closed) and bake with plenty of steam. After 18 min. open the vent to give the pastries a crisp and crusty surface.
A delicate creamy delight refined with fine rich chocolate cream.
Product attributes
- a classical item among sweet pastries
- no bakery should be without it!
- fine Swiss chocolate cream that melts in the mouth
- generous filling
- voluminous, crisp
Suggested garnish
After baking spin the croissants with chocolate topping or couverture.
vegetarian
105g
3 x 50
unproved
- no colouring agents
- no flavour enhancers
- no preservatives
- no antioxidants
- no hydrogenated fats/oils
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