Croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating.
Main Ingredients: Flour, sugar, salt, milk, fresh yeast, and lescure butter.
Allergens: Gluten, Dairy.
Note: The best way to enjoy it is to heat it up in the oven at 180C for 2 mins and enjoy the extra flaky delicious croissant
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