My mini croissants

“My mini croissants” with praline filling, in the shape of a strudel where the rich filling of scrumptious praline is deliciously combined with the fluffy filo sheet!

INGREDIENTS

Dough 78%: Wheat flour, water, margarine: [palm oil, palm stearin, soybean oil, water, salt, emulsifiers: (mono- and di-glycerides of fatty acids, polyglycerides of fatty acids), acid: citric acid, colouring: beta-carotene, flavouring], milk butter 8%, sugar, yeast, dough improver: (wheat flour, emulsifier: mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids, anti-caking agent: calcium carbonate, flour treatment agent: ascorbic acid, wheat enzymes), salt, flavorings, vanillin, colouring: carotene, pea protein, sunflower oil, dextrose, modified corn starch. Filling 22%: Praline: [sugar, vegetable oils (sunflower oil, cottonseed oil, palm oil), cocoa powder, modified starch, hazelnut paste 5%, wheat fibers, dextrin, emulsifiers: (soy lecithin, polyglycerol polyricinoleate), flavorings (contain peanuts), vanillin.

BAKING INSTRUCTIONS

1. Preheat the oven to 180°C-200°C (355-390°F).
2. Place the mini pies on a tray after greasing it with a little butter or oil
3. Bake the pies for 20-25 minutes (depending on the performance of your oven) until they turn golden brown.

“My mini croissants” with millefeuille cream filling, 12 mini croissants where the fluffy strudel-shaped filo sheet harmoniously embraces the delicious millefeuille cream in a feast of flavors!

INGREDIENTS

Dough 68%: Wheat flour, water, margarine: [palm oil, palm stearin, soybean oil, water, salt, emulsifiers: (mono- and di-glycerides of fatty acids, polyglycerides of fatty acids), acidity regulator: citric acid, colouring: betacarotene, flavouring], milk butter 8%, sugar, yeast, dough improver: (wheat flour, emulsifier: mono- and diacetyl tartaric acid esters of mono- and di-glycerides of fatty acids, anti-caking agent: calcium carbonate, flour treatment agent: ascorbic acid, wheat enzymes), salt, flavorings, vanillin, colouring: carotene, pea protein, sunflower oil, dextrose, modified corn starch. Filling 32%: Milk 60%, sugar, corn starch, egg, dairy cream: (dairy cream, stabilizer: carrageenan), milk butter, vanillin.

BAKING INSTRUCTIONS

1. Preheat the oven to 180°C-200°C (355-390°F).
2. Place the mini pies on a tray after greasing it with a little butter or oil
3. Bake the pies for 20-25 minutes (depending on the performance of your oven) until they turn golden brown.

“My mini croissants” with apricot cream filling, 12 mini croissants with the yummiest apricot filling inside a fluffy foil and creating a wonderful tasting experience that no one can resist!

INGREDIENTS

Dough 68%: Wheat flour, water, margarine: [palm oil, palm stearin, soybean oil, water, salt, emulsifiers: (mono- and di-glycerides of fatty acids, polyglycerides of fatty acids), acidity regulator: citric acid, colouring: beta carotene, flavoring], milk butter 8%, sugar, yeast, dough improver: (wheat flour, emulsifier: mono- and diacetyl tartaric acid esters of mono- and di-glycerides of fatty acids, anti-caking agent: calcium carbonate, flour treatment agent: ascorbic acid, wheat enzymes), salt, flavorings, vanillin, colouring: carotene, pea protein, sunflower oil, dextrose, modified corn starch. Filling 32%: Apricots 50%, glucose - fructose syrup, sugar, acidity regulator: citric acid, gelling agent: (pectin, sodium alginate), preservative: potassium sorbate, traces of sulfur dioxide, acidity regulator: calcium citrate, flavoring.

BAKING INSTRUCTIONS

1. Preheat the oven to 180°C-200°C (355-390°F).
2. Place the mini pies on a tray after greasing it with a little butter or oil
3. Bake the pies for 20-25 minutes (depending on the performance of your oven) until they turn golden brown.