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  • VDP croissant dough

  • Flavoured spiced paste (chili/garlic)


Laminate the pastry dough by the French method (1 x 3 folds), to a thickness of about 10 mm. Then roll out the pastry dough to a thickness of 2 mm. Place the dough on baking trays covered in silicon baking paper and brush directly with the flavoured spiced paste. Then place the baking trays in the freezer so the dough stiffens (easier to cut the nibbles). When the dough has stiffened slightly, cut the slices (i.e.: 3 x 3 cm squares). Leave to rise for 30 min. Steam lightly. Bake for about 40 mins at 180°C. After baking, allow the products to dry in a low oven at 100°C or in a drying cabinet.

Baking advice

40 minutes at 180°C

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