Fruit Croissant

Made with Gold Cup® Margarine

Cooking Time

60 mins

Serving Suggestion

50 people


Allergy information


How to make Fruit Croissant


Mix all the ingredients together for 2 minutes slow and 4 minutes fast. Let the dough rest for 10 minutes.


Give 3 single folds and let the dough rest for 30 minutes. Roll the dough 3 mm thin and cut 10cm squares. Cut stripes on the edge and put them on the inside to create a star. Let proof for 60 minutes.


Pipe some custard cream in the middle and bake for 20 minutes at 180°C.


Pipe a thin layer off custard cream and decorate with fresh fruit.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

2.8 kg spelt flour
250 g eggs
50 g salt
150 g yeast
1100 g water

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