Butter croissant with yuzu filling is a croissant with a vibrant citrus flavour. The filling is made with yuzu, an aromatic citrus fruit that is a hybrid of mandarin and Ichang lemon. Yuzu is widely used in Japanese, Korean, and Chinese cuisines. Today, it is rapidly gaining popularity in Europe and shaping a new flavour trend.
The product base is laminated dough with 15% butter, delivering a pronounced buttery aroma and a classic multi-layered structure. After baking, the croissant develops a crispy golden crust, while the inside forms a delicate, airy, and flaky crumb.
Inside the product is 19% yuzu citrus filling with a soft, well-balanced taste and light refreshing acidity. It creates a delicate citrus profile, combining notes of lemon, mandarin, and grapefruit with a natural subtle spiciness. The flavour of yuzu is difficult to compare with classic citrus fruits because it is deeper and more complex.
The surface is decorated with yellow crumble, which, after baking, adds extra texture and enhances the citrus character of the filling.
Product size: weight before baking – 90g, weight after baking – 80g; length – 14.5cm; width – 6cm; height – 4cm.
The yuzu-filled croissant will become an attractive addition to café, hotel, and HoReCa menus, helping to expand the bakery assortment with a modern citrus flavour aligned with current gastronomic trends.
La Lorraine Bakery Group is a Belgian family-owned company with over 85 years of experience in the bakery industry and is among the leading European manufacturers of professional bakery products for HoReCa.
WHEAT flour, yuzu filling (19%) (sugar, water, pulp (orange), lemon juice concentrate, modified starch (E1442), yuzu (2%), stabiliser (E414), natural flavouring (citrus), acid (E330), carrot concentrate, colour (E161b)), water, butter (MILK) (15%), yellow topping (4%) (WHEAT flour, water, yeast, salt, colours (E100, E160c)), sugar, yeast, gluten (WHEAT), EGGS, iodised salt (salt, potassium iodate), pasteurized EGG yolk, antioxidant (E300).
May contain traces of: soya, nuts, sesame seeds.
Place the products on a baking tray lined with parchment paper, leaving 3-4 cm between each piece. Defrost (thaw) them for 40-50 minutes at room temperature. Preheat the oven to 180°C. Bake the products with steam injection at 165-170°C for 20-24 minutes until evenly golden brown. Allow to cool.
