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Croissants

This water dough (or détrempe) resembles crust dough in its preparation. Apart from croissants, this dough can also be used to make Danish pastries.

Recipe by Wim van Gerwen, Bakker Meelmuts bakery, Eindhoven, the Netherlands.

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Allergens and dietary requirements

  • Cow's milk
  • Gluten
  • Egg
  • Lactose
  • Vegetarian
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