Regardless of where the croissant originated, it is now firmly entrenched in French bakery history. The croissant au beurre, or butter croissant, is the most popular, not to be mistaken with the croissant ordinaire, prepared with margarine.
In reality, the attractive, crescent-shaped croissants you see in the bakery window are frequently the ordinaires; a butter croissant is more straight than curved and is well worth the additional centimes. A frangipane filling is used in an almond croissant, frequently topped with slivered almonds and powdered sugar. My handcrafted organic almond croissant consists of delicious double-baked butter croissant and the unique almond filling. The almond croissants are a combination of both appearance and taste. They are buttery, flaky, and have more layers visible on the outside and inside than other croissants. Besides that, it has a deliciously crunchy outside and a soft inside. The delightful taste sensation will make you rethink what you put in your mouth.
Ingrediens:
Cane sugar*, Butter*, Eggs*, Wheat flour*, Almonds*, Salt, Vanilla Extract*, Yeast,
*organic
Nutrition facts (per 100 g)
Calories 590 kcal, carbohydrates 50 g, protein 15 g, fat 15 g, fiber 4 g, sugar 23 g
Amount
1 piece = 90 g
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