Sweet Almond Pistachio Loaded Croissant
Recipe Steps
Group 1
-
g/ml:
160
160
140
240
4 -
Ingredients:
Butter
Caster sugar
Egg white
Almond meal
Vanilla extract -
Method:
Place all ingredients from Group 1 into a bowl and mix until combined.
Group 2
-
g/ml:
60 -
Ingredients:
Flaked almonds -
Method:
Add Group 2 to Group 1 without breaking up the almonds.
- 764
- TOTAL WEIGHT
Topping
-
g/ml:
160
160 -
Ingredients:
Flaked almonds
Crushed pistachio
Additional Information:
Make up Procedure
Prove and bake La Parisienne Large Butter Croissant as per instructions on pack – Proofing and Baking Guidelines
Take each croissant, cut in half and add 30g filling to the base and 20g of filling to the top of the croissant and then hold down pressing into the croissant. Then top with approximately 15g of the mixed almond & pistachio topping.
Baking
200°C for approximately 5 minutes
Makes approximately 12 large croissants
Recipe Uses:
Unbaked Large Butter Croissants (Qty 90)
Frozen large croissants made with protein rich flour, layered with high grade unsalted butter to ensure a light and flaky texture with a golden pastry. Croissants need to be proved prior to baking. Carton contains 90 croissants.
