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Croissant with Raspberries

Preparation

Croissant fill with Raspberry Fill

Croissant recipe

To 1 kg of flour add:

  • 6 dkg of yeast
  • 4 dkg of sugar
  • 2 dkg of salt
  • 2.2 dkg margarine
  • 3 dkg of powdered milk
  • 1.2 dkg of butter
  • 6 dkg eggs
  • 0.52 dcl of water
  • a little vanilla flavor

Bake 11 min at 220 ° C.

Products used in the recipe

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