The most popular sweet filling flavor is now available in the La Lorraine range of croissants. A hazelnut nut filling and a chocolate flake topping on top is the perfect solution for a breakfast or coffee break. Croissant dimensions (after baking): length 17–19 cm, width – 7–9 cm, height – 4.5–5.5 cm.
wheat flour, HAZELNUT FILLING (20%) (sugar, palm vegetable fat, NUT flour (10%), modified starch, rapeseed oil, reduced fat cocoa powder, defatted dry MILK, shea butter, emulsifier (lecithin), flavoring), water, palm vegetable oil, chocolate flakes (3.1%) (sugar, cocoa liquor, reduced fat cocoa powder, glucose syrup, emulsifier (lecithin), thickener (gum arabic)), sugar, rapeseed vegetable oil, EGGS, iodized salt (salt, potassium iodate), yeast, emulsifiers (lecithin, mono- and diglycerin fatty acids), salt, flavoring, antioxidants (ascorbyl palmitate, concentrated tocopherol mixture), wheat gluten, acidifier (lemon acidifier), dye ), preservative (potassium sorbate), fermented WHEAT flour, flour improver (ascorbic acid)
Put the products on a baking sheet with parchment at a distance of 3-4 cm from each other. Defrost (defrost) them for 40-50 minutes at room temperature. Preheat the oven to 180°C. Bake the products with steam humidification at 165-170°C for 22-24 minutes until evenly golden. Leave to cool.
