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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