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4 Serves
86 Mins
Roll out the croissant dough and cut into strips, then coil them tightly into circular pastry molds to achieve the signature shape.
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ItalianVitamin E
1 mg / 15 mgVitamin 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
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
75 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
102 mg / 4,700 mgSodium
149 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
7 g / 20 gCholesterol
176 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Proof the shaped dough in a warm area until doubled in size, then bake in a preheated oven until golden brown and crisp.
Once cooled, use a piping bag to inject the pastry cream into the center of the roll.
Finish by topping the roll with a decorative glaze or additional cream and serve immediately.
4
g19
g43
g
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