READY TO BAKE
Croissant with 23% French butter from a high quality with sugar and full milk. Traditional French production methods with several longer resting times guarantee a better and fuller taste with aromas of fresh butter and a nice layering.
Bakery, in-store bakeries & bakery cafes selling morning goods. And of course, first class hotel & breakfast shops.
A popular classic 06-12 H - DRY BREAKFAST item / side / single serve
Croissant with 23% French butter from a high quality with sugar and full milk. Traditional French production methods with several longer resting times guarantee a better and fuller taste with aromes of fresh butter and a nice layering. Pre - egg washed.
A croissant is one of the heights of yeast baking. Croissants are made by rolling up a rich yeasted dough with layers of a great deal of butter or margarine. Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling.
Vienna, summer 1683. The Turkish army has conquered the Austrian empire and laid the siege to the capital. Due to the hard resistance they decided to dig tunnels under the ramparts of the capital. The bakers in Vienna could hear the noise of the spades at night. The bakers alarmed the citizens and so they could defeat the Turkish army. In memory of this event the bakers decided to make a special patisserie with the typical "croissant"-shape (=symbol of the Turkish emperor, his army and the Islam religion). Marie-Antoinette born in Austria brought the croissant to Paris in the 18th century.
Butter… did you know that you need 3 kg of cream to obtain 1 kg of butter?