0 Pure butter croissant 70 g | 24 % of butter in the dough 60 pieces per box 30 min at room temperature 18-20 min at 180°C
0 Pure butter swirl with raisins and custard 110 g | 24 % of butter in the dough (15,5% in the finished product) 60 pieces per box 30 min at room temperature 23-27 min at 165-170°C
0 Pure butter pain au chocolat cream pure butter 18% 90 g | 18 % of butter in the dough (21% in the finished product) 70 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 .
4 h at 4°C
30 min at room temperature
16 min at 200°C