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 Apricot croissant 130 g | Butter puff pastry 45 pieces per box 30 min at room temperature 25-30 min at 165-170°C