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The delights of a buttery croissant are well known: crisp and flaky on the outside and light layers of delicate dough in the middle. These ready-to-ba...
The delights of a buttery croissant are well known: crisp and flaky on the outside and light layers of delicate dough in the middle. These ready-to-bake croissants tick all the boxes and can be cooked straight from the freezer so you can use just as many as you need. They’ll be fresh from the oven just in time for breakfast – a great way to start the day.
The butter used to make these croissant carries an AOP designation from Charentes-Poitou. This means it is made from local cream, cultured using a natural maturation process. Charentes-Poitou butter is paler than the more floral Normandy variety and is the preferred choice for French pastry chefs.
Instructions: For best results defrost for 20 minutes before cooking then reglaze the croissant with egg. Bake at 165°C in a fan-assisted oven for approximately 16 minutes.
https://www.finefoodspecialist.co.uk/pure-butter-croissant-ready-to-bake?___store=default3100Fine Butter Croissant, Bake-From-Frozen, 30 x 70ghttps://www.finefoodspecialist.co.uk/media/catalog/product/1/1/112311_croissant-1.jpg33.9533.95GBPInStock/Larder & Greengrocer/Baking & Catering/Baked Goods/Larder & Greengrocer/Baking & Catering/World Cuisines/French Ingredients<p><span style="font-size: medium;">The delights of a buttery croissant are well known: crisp and flaky on the outside and light layers of delicate dough in the middle. These ready-to-bake croissants tick all the boxes and can be cooked straight from the freezer so you can use just as many as you need. They’ll be fresh from the oven just in time for breakfast – a great way to start the day.</span></p>
<p><span style="font-size: medium;">The butter used to make these croissant carries an AOP designation from Charentes-Poitou. This means it is made from local cream, cultured using a natural maturation process. Charentes-Poitou butter is paler than the more floral Normandy variety and is the preferred choice for French pastry chefs.</span></p> <p><span style="font-size: medium;"><strong>Origin: </strong>France</span></p>
<p><span style="font-size: medium;"><strong>Instructions: </strong>For best results defrost for 20 minutes before cooking then reglaze the croissant with egg. Bake at 165°C in a fan-assisted oven for approximately 16 minutes. </span></p>00add-to-cart<p><span style="font-size: medium;"><strong>Ingredients:</strong> <strong>Wheat</strong> flour, <strong>butter</strong> 23%, water, invert sugar syrup
