[ ]

Chocolate Croissant

Pure butter, filled with two dark chocolate sticks.

FREEZER TO OVEN
VR11 – Mini Chocolate Croissant
25 g / 0.88 oz  |  Case of 160 units
VR05 – Chocolate Croissant       
75 g / 2.64 oz  |  Case of 80 units   
   
PROOF AND BAKE
M02 – Mini Chocolate Croissant           
30 g / 1.05 oz  |  Case of 200 units
R02 – Chocolate Croissant   
70 g / 2.46 oz  |  Case of 180 units
Preparation
Freezer to oven
Bake straight from frozen at 162°C / 325°F for 10 to 15 minutes.

Proof and bake
Proof at 28°C / 82°F for 2 hours.
Glaze with beaten eggs. Bake at 162°C / 325°F for 12 to 15 minutes.