Yeasted puff pastry sheet

Wheat flour, butter, milk, sugar, salt, yeast (Saccharomyces cerevisiae), starch

Keep at or below- 18 ᵒC

Suitable for making tart, patisserie, croissants, pain au chocolat, and other baked goods.

Step 1: Defrost overnight in the refrigerator.

Step 2: Cut into desired shape and add filling of your choice.

Step 3: Proof for 150 minutes at room temperature, avoiding direct wind, or 120 minutes in a proofing cabinet (temperature 30 – 32°C, humidity 90% R/H).

Step 4: Brush the dough with egg wash before baking.

Step 5: Bake at 170°C – 190°C for 18 – 22 minutes, depending on the size of the pastry.

Consider using only if not allergic to wheat flour or milk ingredients. May contain traces of soy and mustard.