4 Serves
83 Mins
Preheat your oven and prepare the croissant dough by shaping it into traditional crescents on a baking sheet.
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ItalianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
88 mg / 4,700 mgSodium
244 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Bake the croissants until golden brown and crisp, then remove them from the oven to cool slightly.
In a frying pan, heat the vegetable oil over medium heat and gently warm the yuzu juice to create a light glaze.
Lightly brush the warm croissants with the yuzu glaze and season with a pinch of salt and pepper.
Serve the croissants immediately while warm to enjoy the contrast between the crisp pastry and the citrus aroma.
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