Debic is part of
By Chef Otto Tay
For 1 servings
800 g Japanese flour 11%
200 g all purpose flour 9-10%
20 g salt
120 g sugar
17 g instant dry yeast
50 g whipping cream
450 g water ice cold
80 g Debic Crème Butter Block
500 g Debic Croissant Butter Sheet
Related recipes
To inspire your new creations
For you to experiment with
Croissant Butter Sheet - Laminating your Pastry
Crème Butter Block - Incorporating butter
You are browsing Debic for Chefs
debic for chefs
TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION
Yes, I want to receive inspiration via Whatsapp.
The FrieslandCampina Privacy Policy applies.
The recipe is waiting for you in your inbox. Enjoy!
