Croissant Khanom Buang
Featured Ingredients
Hiestand French Style Croissant
Technical Benefits
- High in butter content
- Flaky & crispy outer layer
- Buttery and fluffy inside
- Different convenience levels designated for different kitchen settings
Cross-cultural delight where French-style croissant meets Thai Khanom Buang, upped with coconut-fused cream cheese.
Ingredients
French Style Croissant
| Ingredients | Qty. |
| French Style Croissant 30 g | 12 pcs
|
| Egg wash | as needed |
| Khanom Buang | as needed |
Coconut Cream Cheese
| Ingredients | (%) | (%) | PC(g) ______2000 |
|
Coconut Milk |
80.00 | 44.44% | 888.89 |
| Cream Cheese | 100.00 | 55.56% | 1111.11 |
| Total | 180.00 | 100.00% | 2000.00 |
Preparation Procedure
French Style Croissant
- Preheat the oven 180oC.
- Remove the product from the freezer and arrange in a tray with silicon sheet.
- Let it thaw 15 minutes, egg washing the croissant.
- Set the oven to 8 minutes at 140°C with high water spray, continue for another 8 minutes at 175°C and 2 minutes at 190oC.
- Put the tray inside the oven and press the start button.
- After finish, remove the croissants tray, put in the rack for cooling.
- Croissant is ready to serve.
Coconut Cream Cheese
- Whipped cream cheese for 10 minutes or until smooth.
- Add in coconut milk and continue to whipped until fully combined.
- Garnishing the cream cheese in the croissant and put khanom buang on the top.
Featured Ingredients
Hiestand French Style Croissant
Technical Benefits
- High in butter content
- Flaky & crispy outer layer
- Buttery and fluffy inside
- Different convenience levels designated for different kitchen settings
