7,5 kg VDP croissant dough (53 pieces)
Fold a sheet of puff pastry diagonally and score along the side, 5 mm from the edge and 1 cm from the point. Then fold the sheet back and fold the scored pieces to the opposite side. This creates a bow, press down firmly where the pastry crosses so it stays fixed during baking.
Brush all products with egg then leave to rise for 60 min, steam lightly and bake. Decorate the bow with a tasty autumn flavour like a mocha Bavarian cream.
Oven temperature: 220 °C
Baking time: ca. 18 minutes (steam lightly)