Où la la! Perfect Patisserie

With the breakfast day-part becoming increasingly popular as diners choose to enjoy their morning meal out-of-home, these French viennoiserie are sure to go down a treat, both as handheld snacks on the go or enjoyed with a relaxing coffee.

1 Nov 2015 0

Consumer research shows that viennoiserie sales are growing by 5.5% with sales of croissants reaching £2.4million. Pain au chocolat sales, meanwhile, have hit £1.5million.

Made in France to a traditional recipe, our indulgent croissants (65g) are 18% butter with a layered airy texture that melts in the mouth.
They’re pre-egg washed to give them a lovely golden finish so all you have to do is bake them from frozen for 15-18 minutes at 170°C – and enjoy the wonderful aromas as they bake!
Their straight shape (as opposed to curved) means they’re easy to slice too so why not add fillings such as ham, cheese and mushroom, for an interesting addition to your breakfast and lunchtime menus?

COUNTRY RANGE GROUP (FOOD SHOOT 12.04.2016)

For those looking for a sweet treat in the morning, NEW Country Range Pain au Chocolat is the perfect solution. Made with 16% butter and 11% chocolate, they’re sure to hit the spot. These delicious pastries are made with double bars of rich chocolate wrapped in a light French butter croissant pastry.
Like our croissants, they are pre-egg washed so no mess or fuss, simply bake in your oven from frozen.

COUNTRY RANGE GROUP (FOOD/SIU 20.08.2015)

You can easily add value to our croissants and pains au chocolat to create a premium offering:
Prior to baking decoration: tray up the desired amount of croissants and pains au chocolat. Then on a work surface covered in parchment, roll the croissant or pains au chocolate in a good quality Demerara sugar. This will give a crisp golden caramelised finish to the product and also adds a slight twist to the flavour.
For basic post baking decoration: melt some good quality dark, milk or white chocolate. Once the croissants and pains au chocolat have cooled, drizzle the chocolate across or in a spiralling motion over the pastries either entirely or partially. This adds a great visual and again another element of rich chocolate to the flavour profile.
For basic decorations: try using chilled chocolate and a knife to create delicate curls and shavings of chocolate then sprinkle across the product. This gives a classy finish and can also contrast the chocolate with white on milk or white on dark.
To add a healthy twist: try using freeze dried fruits such as raspberries or strawberries sprinkled on the drizzled chocolate. Alternatively try a few pistachios or chopped nuts or for a real addition of texture and flavour, sprinkle on a few dried cranberries or oats.
For the top tier decorations: try adding edible gold or silver leaf with a sprinkle of icing sugar and cocoa powder for a real premium product.

COUNTRY RANGE GROUP (FOOD/SIU 20.08.2015)

  • Straight Unbaked Croissant 80 x 65g
  • Unbaked Pain au Chocolat 80 x 75g

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