Nutritional facts per serving
Learn more about MyMenu IQ™**
A balanced menu provides a variety of food groups and key nutrients.
MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kCal daily diet for an average adult.
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.
* The % Daily Value (DV) tells you how much a meal contributes to a daily diet. 2,000 calories a day is used for a general nutrition advice according to FDA. Your daily recommended values may be higher or lower depending on your calories needs.
** The MyMenu IQ™ score is for the digital recipe featured on the page. Nutritional information for ingredients and products used is based on standard nutrient databases such as USDA SR28, BLS32, as well as data from product labels.
Balance your meal
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
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Servings
Instructions
Add the yeast to the water and milk mixture and disperse evenly using a wooden or plastic spoon.
Punch down and form a flat rectangle about 15 x 20 cm in size (or whatever size you prefer). Wrap in plastic wrap and refrigerate overnight
Using a rolling pin shape the butter into the shape of a rectangle.
Place the dough on a floured surface and roll out to twice the size of the butter.
Place the butter in the centre and fold over the side dough flaps to cover the butter (book-fold).
Cover and refrigerate for 30 minutes or until the dough reaches 12°C.
Using a rolling pin soften the butter by gently pressing on the dough
Roll lengthways to about 5 mm thickness, the complete another book fold. Repeat the process, cover and refrigerate for 1 hour. This process can be done up to 5 times.
After the folds are complete, place the dough on a floured bench
Roll into 5 mm thickness and cut out triangles with a base of between 10-12 cm depending on the size you prefer.
Make an incision at the base of the triangle and roll it up so that the point of the triangle ends up on the top of the croissant.
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