The modern croissant was developed when French bakers replaced the brioche dough with a yeast-leavened laminated dough. It is this Danish pastry that characterizes the croissant. The proving time of the dough of Danish pastry depends on the circumstances but is usually between 45 and 2 hours, while baking time and temperature depend on the type of equipment and obviously of the size of the croissants. Danish pastry (proofed or unproofed) and therefore croissants are very suitable for freezing.
Croissants can be topped with various products or injected with e.g. jam, cream or chocolate paste. To make your croissants even more appealing, they can be sprayed with egg wash or an artificial glazing agent.
Used techniques
Injection: Gearwheel Depositor (heated) / Piston Depositor
Glazing/Spraying: Spraymix, Spraymix CC, Disc Sprayer
