Flour (Wheat Flour, Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Water, Cream Cheese (Pasteurized Milk & Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Unsalted Butter, Strawberry Fillings (Water, High Fructose Corn Syrup, Strawberries, Corn Syrup, Sugar, Food Starch- Modified, Dehydrated Apples with Sodium Sulfite, Contains 2% or less: Sodium Benzoate, Sodium Propionate, Potassium Sorbate, Salt, Artificial Flavor, Sodium Alginate, Lemon Juice Concentrate, Citric Acid, Red 40, Phosphoric Acid, Blue 1), Base (Palm Oil, Water, Salt, Shortening [Soybean Oil, Vegetable Mono & Diglycerides, Tocopherols, Vitamin C Palmitate], Sugar, Wheat Starch, Nonfat Dry Milk, Sunflower Lecithin, Natural Flavor, Citric Acid, Beta Carotene, Vitamin A, Emulsifier [Water, Mono- & Diglycerides, Polyglycerol Esters, Diacetyl Tartaric Acid Esters Of Mono- & Diglycerides, Natural Flavor]. Contains 2% Or Less: Polysorbate 60, Sorbitan Stearate, Titanium Dioxide, Artificial Flavor), Eggs, Yeast, Salt, Corn Starch, Natural & Artificial Flavor, Improver (Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]).
Eggs, Milk, Soy, Wheat
To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:
- Keep product in case, covered and store in freezer at -10˚F. to 0˚F.
- Please keep dough completely covered in plastic while being stored in the freezer or while staging in the refrigerator or cooler.
- Thawing and refreezing dough may cause degradation of product performance.
- For superior taste and freshness, all products should be consumed on the day of preparation.
Preparation: Croissants at room temperature (approx. 70°F) for approx. 30 minutes.
Proofing: (A) Room Temperature (approx. 70°F.): place Croissants on lined baking pan cover with plastic wrap and let proof for approx. 6 to 7 hours. (B) Proofer: place Croissants on lined baking pan, put into proofer with temperature at 90 degree fahrenheit to 95 degree fahrenheit and humidity at 80% for approx. 2 to 3 hours. Proofed Croissants will be at least 2 times bigger than the frozen size.
Egg Wash: thoroughly mix egg yolks and egg whites together. Pour egg mixture into spray bottle. Spray egg wash (lightly) over the surface of proofed croissant.
Baking Size & Temperature:
All proofing and baking times/temperatures may vary slightly depending on size of the oven, weather, product variations, etc.
