Made with Gold Cup® Margarine
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.