Breakfast Croissant
European Pastry
Servings:
3 People
Yield:
3 Croissants
Prep Time:
2 hrs
Cook Time:
1 hr
| Weight | Ingredient | Product Code |
| 3 pcs | Frozen Croissant Dough | 106562 |
| 12 slices | Chicken Pepperoni | |
| 3 nos. | RedMan Eggs | 12088 |
| 120 gm | Mozzarella Cheese | 105018 |
| 30 gm | RedMan UHT Milk (Egg Wash) | 103602 |
| 1pc | RedMan Egg (Egg Wash) | 12088 |
Directions
- Let the croissant defrost in the fridge for at least 2 – 3 hours.
- Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
- Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
- Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
- Let the croissant cool then cut a hole in the middle.
- Dip the bottom of the croissant with egg wash and some on the inside.
- Place the mozzarella cheese, pepperoni slices and egg into the dipped croissant.
- Bake the filled croissants at 165 degrees for 15 to 20 minutes.
- Garnish with parsley flakes and serve warm.
