Chocolate Hazelnut Croissant

Buttery croissant with 21 % butter and natural sourdough, the dough enriched with dark cocoa and generously filled with creamy hazelnut cocoa cream.

Ideal for cafés, hotel breakfast buffets, bakeries and catering.

Preparation: straight from frozen into the preheated oven, bake 23–25 minutes at 165–170 °C.

Storage: frozen at a minimum of −18 °C, 10 months shelf life.