Sweet Apple Crumble Loaded Croissant
Recipe Steps
Group 1
-
g/ml:
750
120
75
75
2 -
Ingredients:
Apple pie filling
Milk
Caster Sugar
EOI Custilla Custard Mix
Cinnamon -
Method:
Place all ingredients from Group 1 into a bowl and mix until combined.
Crumble Topping
-
g/ml:
190
50
110
90 -
Ingredients:
Sugar
Butter
Plain Flour
Coconut -
Method:
Place all ingredients for crumble topping into a bowl and mix until crumbled.
- 1462
- TOTAL WEIGHT
Additional Information:
Make up Procedure
Take each La Parisienne Large Butter Croissant, and when set out on a tray to thaw, press 30g of crumble topping onto the top, then proof and bake as normal. To view proofing & baking instructions click on the following: Proofing and Baking Guidelines
Take the crumbled topped croissant and cut in half and add 80g of apple/custard filling onto the base.
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.
