Leave to thaw at room temperatur for 30 minutes. Ventilated oven : Preheat the oven to 170°C – 180°C , then cook the croissants 16 – 18 min at 165°C – 170°C. Deck oven : Preheat the oven to 180°C – 185°C , then cook the croissants 20 – 22 min at 175°C – 180°C. Time and temperature to adapt to equipment.

Dough: Wheat flour, Water, Butter, Sugar, Yeast, Wheat gluten, Salt, Tartaric acid esters of mono- and diglycerides, ascorbique acid, Desactivated yeast, Malted wheat flour, Enzymes (hemicellulase, xylanase, amylase, cellulase, transglutaminase), Filling: Sugars (glucose-fructose syrup, sugar) Raspberry pieces, Raspberry puree, Concentrated raspberry puree, Pectin, Sodium alginate, Citric Acid, Citrate Calcium, Concentrated purple carotte juice, Natural flavor, Decoration: Sugar, Shellac, Colors, Glazing (whole eggs).

Why try this raspberry croissant?

Make your business stand out with this decadent raspberry croissant. The fruit filled croissant boasts a crisp, flaky pastry and a generous filling of tangy raspberry jam. The filling is perfectly balanced—not too sweet and not too tart—so the flavour of fresh raspberry really comes through. This raspberry croissant turns any establishment into a destination. And if you want to further expand your takeaway offerings, check out our other stuffed croissants, including our chocolate hazelnut croissant and almond croissant!