Palmier – croissant dough

Ingredients

  • VDP croissant dough
  • 47% soft butter
  • 47% grated mature cheese
  • 6% bruschetta mix (flavour as desired)

Preparation

Roll out to a thickness of 2.5 to 2.75 mm, 60 cm wide. Spread the filling thinly over the sheet of pastry. Roll for elephant ears or fold for butterflies. Cut the products 3 cm wide. Then leave to rise for 60 minutes.

Baking advice

Bake like the croissant products with steam but at the slightly lower temperature of 220°C.

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