Fruit Croissant
Made with Gold Cup® Margarine
Cooking Time
60 mins
Serving Suggestion
50 people
Difficulty
Allergy information
How to make Fruit Croissant
1
Mix all the ingredients together for 2 minutes slow and 4 minutes fast. Let the dough rest for 10 minutes.
2
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.
3
Pipe some custard cream in the middle and bake for 20 minutes at 180°C.
4
Pipe a thin layer off custard cream and decorate with fresh fruit.
Other Ingredients
2.8 kg spelt flour
250 g eggs
50 g salt
150 g yeast
1100 g water