Description
Mini croissants with chocolate and 24% butter
Traditional French mini sweet pastry with butter and chocolate.
Ingredients:
Wheat flour (origin: France), butter (21%), water, chocolate (10%) (sugar, cocoa mass, cocoa butter, emulsifier: sunflower lecithin E322, natural vanilla flavor), yeast, sugar, eggs , wheat gluten , salt, malted wheat flour , deactivated yeast, flour treatment agent (ascorbic acid E300), enzymes.
Percentage of butter in the dough: 24%
Possible traces of: nuts ( hazelnuts, almonds, pecans, pistachios ), soy .
Storage conditions:
- Store frozen at –18 °C .
-
Do not refreeze after thawing.
Method of preparation:
- Preheat the oven to 200 °C .
- Place 24 pieces in a tray (40 × 60 cm) on baking paper.
- Defrosting: about 30 minutes .
- Baking: 10–12 minutes at 165 °C , with the door open (hurray).
- Rest after baking: 30 minutes .
Note: Time may vary depending on oven type and load.
Nutritional values (per 100 g):
| Indicator
|
Value
|
| Energy value |
1550 kJ / 372 kcal |
| Fats |
22g |
| – of which saturated |
14g |
| Carbohydrates |
36g |
| – of which sugars |
10g |
| Fiber |
2 grams |
| Proteins |
6.2g |
| Salt |
0.88g |
| Sodium |
351 mg |
| Calcium |
20 mg |
| Potassium |
133 mg |
| Iron |
2mg |
| Vitamin A |
< 0.3 mg |
| Vitamin D |
< 0.3 mg |
| Trans fats |
0.9g |
| Cholesterol |
88 mg |
Country of origin: France
