2 h 30 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.217 kg
Table salt 5.435 g
Sugar 0.026 kg
Yeast 6.522 g
Sterilised milk 0.065 l
Water 0.054 l
Margarine puff pastry 0.136 kg
  • Knead all the ingredients for 10'. Until it has an elastic consistency.
  • Do not shape.
  • In the laminator, between baking paper, spread the margarine with a little flour.
  • Roll out the dough and add a little fat inside. Roll out.
  • Make a single turn and without letting it rest, a double turn.
  • Laminate 0.5 cm thick.
  • Cut the pieces with a croissant roll and form the croissant shapes.
  • Ferment the pieces between 1 h 45 minutes and 2 h at 28 ºC with 80 % humidity.
  • Preheat the oven to 210 ºC.
  • Brush with egg.
  • Cook at 210 ºC for approximately 18 to 20 minutes.
Nutritional information (1 portion)
Fiber 1.85 g
Saturates 6.11 g
Monounsaturated fatty acids 5.99 g
Polyunsaturated fatty acids 10.46 g
Cholesterol 33.08 mg
Calcium 25.31 mg
Iron 0.65 mg
Zinc 0.45 mg
Vitamin A 4.57 ug
Vitamin C 0.23 g
Folic acid 30.76 ug
Salt (Sodium) 655.33 mg
Sugars 5.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.