Blueberry croissant filled

Blueberry croissant filled

Soft sweet puff-pastry sourdrough
95g
50 / 100 pieces in plastic bags
until 3 months,
in freezer, in -18 °C

Preparation: after thaw let the pastry rise 60 - 80 min in 40°C and humidity 70%

Baking: in warmed oven in 190 - 210°C, 12-15 min.

Cream Chocolate , very tasty product filled with Premium chocolate

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