0 Pure butter pain au chocolat 80 g | 24 % of butter in the dough (21% in the finished product) 60 pieces per box 30 min at room temperature 22-24 min at 165-170°C
0 Twist with custard cream and cranberries pure butter 18% 90 g / 18% of butter in the dough 72 pieces per box 16 min at 200°C .
0 Pure butter apple turnover 100 g | 33 % of butter in the dough (20,5% in the finished product) 54 pieces per box 1 h at room temperature 25 min at 200°C
0 Chocolate twist 100 g | Butter puff pastry 52 pieces per box 30 min at room temperature 25 min at 165-170°C
4 h at 4°C
30 min at room temperature
16 min at 200°C