As delicious as a classic French croissant, our vegan croissants have a reduced ingredient list without any controversial additives
Follow our step by step videos to bake our viennoiserie products (ready to prove, ready to bake and minis)
READY TO BAKE
READY TO PROVE
MINI
Baking Viennoiseries Ready to Bake
Step 1 : Pre-heat the oven to 170°C (190°C for turnovers).
Step 2 : Remove the box from the freezer, place the frozen viennoiseries on baking trays with baking paper (leave at least 2-3 cm between each product on the baking tray).
Step 3 : Put the baking trays in as soon as the oven is at the right temperature and set the oven (baking exhaust closed) to 170°C (190°C for turnovers) for the length of time below:
|
RANGE |
BAKING TIME |
TEMPERATURE |
|
CLASSIC standard viennoiserie products (Croissants / Pain chocolat) CLASSIC filled viennoiserie products ≤ 70G SPECIALITY products ≤ 100g |
18-20 min |
170° |
|
CLASSIC Maxi Viennoiserie products (Maxi Pain chocolat) CLASSIC filled viennoiserie products > 70G SPECIALITY products > 100g |
21-23 min |
|
|
CLASSIC mini viennoiserie products |
13-15 min |
|
|
CLASSIC filled mini viennoiserie products Mini SPECIALITY products |
15-17 min |
|
|
Turnovers |
20-22 min |
190° |
|
Mini Turnovers |
17-19 min |
Step 4 : Remove the trays from the oven as soon as the alarm goes off.
Step 5 : Leave the products to cool for 15 to 20 minutes before putting the viennoiserie products in a display or bag.
Arranging products on baking trays :
- To allow the heat to circulate more effectively, it is preferable to use perforated trays.
- Leave at least 2-3 cm between each product on the trays.
- Avoid baking on Silpat sheets (silicone-based baking sheets).
- To obtain more regular layering, leave the products to defrost on baking trays for 10 - 20 minutes (depending on their weight) before baking.