Butter croissant pastry dough
The all-butter croissant has a golden-brown, lightly glossy, flaky crust and is soft and airy inside with delicate layers. Smells of creamy butter.
This fresh all-butter croissant dough (400 g) comes rolled up on baking paper. Use straight from the refrigerator. Unroll onto the baking tray. From one roll you can cut at least 6 dough triangles using a dampened knife. Loosely roll up the dough triangles—from the wide end to the tip. Brush with beaten egg yolk for a golden-brown colour.
Preheat the oven: fan 180 °C, electric/top & bottom heat 200 °C, and place the baking tray in the middle of the oven. Baking time: approx. 15–18 minutes. With the all-butter croissant dough sheet you can also make mini and maxi croissants.
It is also perfectly suited for sweet and savoury fillings.
Share this product
