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 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.