Defrost the chocolate croissant for 15-20mins before baking.
Preheat your oven to 170-180 ° C. Place the croissants on a baking sheet covered with baking paper and leave to cook for 16-18 minutes. Leave to cool for 10 minutes before tasting.
Wheat flour, butter 21%, chocolate 10% (sugar, cocoa paste, cocoa butter, emulsifier [soya lecithin], natural vanilla flavour) water, sugar, yeast, powdered whole milk, wheat gluten, salt, enzymes (amylases, hemicellulases), flour treatment agent (ascorbic acid), eggs.
Allergen information: contains gluten, eggs, soya, and dairy products. May contain traces of nuts.
|Average Nutritional Values (serving size 100 g)
||Per 100 g
Percent values are based on a 2000 calorie diet.
In the freezer at -18 ° C until the date indicated on the packaging. Never refreeze a thawed product.