CROISSANT SANDWICH Croissant
1 Packet of PrimaMix Croissant Mix
200-210 ml Ice Cold Water
140 g Pastry Margarine (Soft Grade)
1 Egg For Glazing
Instructions
Mix PrimaMix Croissant Mix and water
at :
Low speed: 3 mins
Medium speed: 6 mins
Place dough in a bowl, cover with a
moist cloth and let it stand for 10 mins
at room temperature.
Transfer dough with pastry margarine
as in picture 2.
Roll dough to a rectangular shape of
even thickness as in picture 1.
Cover half the dough with pastry margarine
as in picture 2.
Fold over the two ends androll as in
pictures 3 & 4. Roll from the center
of the dough in a forward and backward
direction. Dust with flour to prevent
sticking.
Repeat the folding and rolling as in
pictures 5-7.
Finally, roll the dough to even thickness
of 3-4mm and cut into triangles as in
pictures 8 & 9.
Roll the triangles into croissant as
in pictures 10 & 11.
Arrange the croissants on a flat baking
tray. Cover with a moist cloth and let
it rise for 1 to 2 ½ hours at room
temperature.
Preheat oven to 200°.
Glaze the croissants
with egg wash and bake for about 20
mins in the preheated oven.
Fillings
1 no. Cucumber
1 nos. Tomatoes
1 no. Lettuce
100 g Roast Beef
100 g Honey Glazed Ham
100 g Bacon (bake before use)
2 nos. Hard Boiled Eggs
1 can Tuna
1 no. Onion
1 no. Lemon
A pinch of salt/a pinch of pepper croissant (see
croissant recipe_
1 small jar of Mayonnaise
Slice the croissant horizontally.
Arrange some lettuce, tomato and cucumber
slices on the cut croissant. Add roasto beef,
honey glazed ham, bacon, tuna filling or sliced
hard boiled eggs as desired.
To make tuna filling, mix tuna with chopped
onion, some lemon juice, mayonnaise, a pinch
of salt and pepper to taste.
DANISH PASTRIES Sultana Rolls
80 g Sugar
350 g Water
30 g Custard Powder
100 g Fresh Milk
200 g Raisins
50 g Apricot Gel
1 piece of dough sheet (see recipe for croissant)
Instructions
To prepare custard, mix sugar, water,
custard powder and milk and bring to boil.
Cool custard before use.
Spread custard evenly on the dough
sheet of 3-4mm thickness.
Sprinkle raisins and roll the sheet.
Cut the roll into portions of 2cm thickness.
Place the rolls on a baking tray. Cover
with a moist cloth and let it rise fro
2 hours at room temperature.
Preheat oven to 200°.
Glaze with egg wash and bake for about
20 mins in the preheated oven.
After baking, glaze with melted apricot
gel.
Peach Danish/ Apple Turnover/ Blueberry Danish
100g Custard
1 can Peaches
1 can Apple Filling
1 can Blueberry Filing
50g Apricot Gel
50g Almond Flakes
1 piece of dough (3-4mm thickness; see croissant
recipe)
Cut dough into squares of 8cm x 8cm.
For Peach Danish, pipe some custard in the
center and decorate with some peach slices.
For Apple turnover, put some apple filing
in the center of the dough and fold to seal
the ends.
For Blueberry Danish, cut and fold the dough
as indicated in the pictures.
Arrange the Danish on a baking tray. Cover
with a moist cloth and let it rise at room temperature
for about 2 hours.
Egg wash and bake for about 20 mins at 200?.
Glaze the baked products with melted apricot
gel.
Sprinkle almond flakes on the apple turnover.
Pipe blueberry filling in the center of the
Danish base.
Croissant
Mix 
