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Stir it up magazine November December 2015

Dre s sed croi ssa nts Dressed pains au chocolat Où la la! Perfect Patisserie >> Country Range has unveiled a new Viennoiserie range with the launch of our new all butter croissants and pains au chocolat. 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. 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 new croissants (65g) are 18% butter with a layered airy texture that melts in the mouth. They are pre-egg washed to give them a lovely golden finish, so there is no mess or fuss and 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 mushrooms, for an interesting addition to your breakfast and lunchtime menus? 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 there is no mess or fuss, simply bake in your oven from frozen. 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 pain 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 NEW FROM COUNTRY RANGE ...all you have to do is bake them from frozen for 15-18 minutes at 170°C. the chocolate across or in a spiralling motion over the pastries either entirely or partially. This looks visually appealing and adds 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. Pack sizes: • Straight Unbaked Croissant 80 x 65g • Unbaked Pain au Chocolat 80 x 75g NOV / DEC 2015 07


Stir it up magazine November December 2015
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