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Bite into this golden, flaky croissant and indulge in the mesmerizing blueberry filling and cream cheese core.
Code: | Unit Weight: | Case Pack: |
---|---|---|
CR040-RECT | 4 oz | 72 |
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Derived From Bioengineering
Kosher Certified
Enriched Flour (Wheat Flour, Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Filling (Water, High Fructose Corn Syrup, Blueberries, Food Starch- Modified, Dehydrated Apples with Sodium Sulfite, Contains 2% or less of: Natural & Artificial Flavor, Sodium Benzoate, Sodium Propionate, Potassium Sorbate [Preservatives], Salt, Citric Acid, Lemon Juice Concentrate, Red 3, Red 40, Blue 1), Unsalted Butter, Cream Cheese (Pasteurized Milk & Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Icing 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, Antioxidant, 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), Yeast, Salt, Milk, Eggs, Corn Starch, Natural & Artificial Flavor, Dough Improver (Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase & Alpha-amylase]).
To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:
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.