Place the colored dough on top then roll out at 2 mm. Cut triangles of 17 x 6,5 m then roll into croissant of 20 g.
120 min at 28ºC - R.H. 85%
Brush with Sunset Glaze
210ºC in deck oven with initial steam
Glaze with syrup. Slice open and put a thin layer of Topfil Peach, top it with the diplomat cream and close the croissant. Pipe a nice mohawk of cream on top and decorate with red currants and a pipette of 4 ml filled with cherry syrup