All Butter Croissant
Light and flaky sweet pastry, made in France to a traditional recipe
Prove overnight on a baking tray at room temperature, then egg-wash and bake bake at 190ºC/375ºF/Gas Mark 5 for 15-18 minutes until golden brown.
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Wheat flour, water, butter (MILK) (22%), sugar, yeast, salt, Egg, Wheat Gluten, emulsifier (E471, E472e), Flour antioxidant : ascorbic acid, colouring: Carotenes E160a, enzymes* (Alfa-amylase , Xylanase), cream powder (MILK), deactivated SPELT leaven, malted Wheat flour, Barley malt.