Straight Croissant apricot


Ready to bake

CS0020 g 95 - PKGE pcs. 52

Baking Time 26/28 min
Baking Temperature 160/170 °C

Filling: Apricot

Topped with Sugar Pearls

Straight Croissant almonds


Ready to bake

CS0025 g 95 - PKGE pcs. 52

Baking Time 26/28 min
Baking Temperature 160/170 °C

Filling: Almonds

Topped with Almonds

Enriched with Butter

Straight Croissant hazelnut cream


Ready to bake

CS0022 g 95 - PKGE pcs. 52

Baking Time 26/28 min
Baking Temperature 160/170 °C

Filling: Hazelnut Cream

Topped with Chocolate Flakes

Straight Croissant custard & cherry


Ready to bake

CS0024 g 95 - PKGE pcs. 52

Baking Time 26/28 min
Baking Temperature 160/170 °C

Filling: Custard and Cherry

Topped with Sugar Pearls

Straight Croissant custard


Ready to bake

CS0021 g 95 - PKGE pcs. 52

Baking Time 26/28 min
Baking Temperature 160/170 °C

Filling: Custard

Topped with Sugar Pearls