Mini Special Croissant

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BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for about 60′ minutes at temperature of 30-35°C and relative humidity of 75-80%r until they double their volume. Spread with egg yolk diluted in water (always towards the same direction). Preheat the oven at 190°C and bake for 15′ minutes.

Attention: the final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.