| BARCODE | 6009700144698 |
|---|---|
| PROD CODE | 4705 |
| BARCODE | 6009669130398 |
|---|---|
| PROD CODE | 450107085 |
Croissants FTO Cocktail
Frozen, unbaked crescent shaped pastry.
Product Quantity:
120
Product Weight:
40g
Cocktail white choc croissant
Ingredients
- Goosebumps Cocktail Croissant
- Zeelandia Dip White
- Zeelandia Mont Blanc icing
Product Preparation Method
- Remove the croissant from the box
- Pack the croissants on a perfortated flat pan and defrost for 30min covered with a plastic sheet
- Preheat the oven to 210 degrees celcius ,and bake at 180degrees for 20 -25min closed damper 15sec steam
- Open damper last 5 min of baking
- Remove croissants from the oven and leave to cool
- Melt the Dip White at 40-45degrees
- Prepare a piping bag Dip White
- Dip the ends of the croissants in Dip white 2g each ,and drizzle 2g Dip white and dust with 1 g Mont blanc
Cocktail assortment savory croissants
Ingredients
- Goosebumps Cocktail Croissants
- Assorted Fillings
- Garnish
Product Preparation Method
- Remove the FTO plain croissant from the box
- Pack the croissants on a perfortated flat pan and defrost until soft covered with a plastic sheet
- Preheat the oven to 210 degrees celcius ,and bake at 180degrees for 20 -25min closed damper 15sec steam
- Open damper last 5 min of baking
- Remove croissants from the oven and leave to cool
- Slice cooled croissant open on the side ,and fill with assorted fillings
Cocktail strawberry and cream
Ingredients
- Goosebumps Cocktail Croissant
- Bavarian whip
- Zeelandia Fruitafill cherry
- Zeelandia Mont blanc icing
Product Preparation Method
- Remove the croissant from the box
- Pack the croissants on a perfortated flat pan and defrost until soft covered with a plastic sheet
- Preheat the oven to 210 degrees celcius ,and bake at 180degrees for 20 -25min closed damper 15sec steam
- Open damper last 5 min of baking
- Remove croissants from the oven and leave to cool
- Mix the Bavarian whip for 2min slow speed and 3min fast until soft peaaks has formed
- Cut open the croissant on top and fill with fruitafill cherry 10g
- Prepare a piping bag using a number 13 star nozzle and fill with 11g of bavarian whip inside
- Decorate with fruitafill cherry and dust with mont blanc