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  1. 5days.id5days | Home

    Croissant. Merupakan salah satu inovasi terbaru produk dalam negeri, bersertifikat BPOM dan HALAL untuk dikonsumsi.

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      5Days croissant menggunakan bahan-bahan terbaik dengan...

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      Dapatkan Promo Menarik Melalui Official Online store 5Days....

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      PT. PRIMA TOP BOGA. Bekasi, 17550 - Indonesia. Tel: (021)...

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      CROISSANT PERTAMA DALAM KEMASAN DI INDONESIA Cemilan praktis...

    • Creamy Chocolate

      5Days Croissant Creamy Chocolate [60g] No lin Edar BPOM:...

    • Creamy Cheese

      5Days Croissant Creamy Cheese [60g] No lin Edar BPOM: BPOM...

    • Sweet Mixed Berries

      5Days Croissant Sweet Mixed Berries [60g] No lin Edar BPOM:...

    • Sweet Pandan Srikaya

      5Days Croissant Sweet Pandan Srikaya [60g] No lin Edar BPOM:...

    • Product

      CROISSANT PERTAMA DALAM KEMASAN DI INDONESIA Cemilan praktis...

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  3. www.savoria.co.id › our-brands › 5-daysFresh Croissant Everyday - SAVORIA - HOME

    The first ready-to-eat croissant in hygienic packaging in Indonesia, practical for breakfast or snacking anywhere with a long product shelf life. Its crispy croissant pastry comes with bigger content and fillings for various tastes and size.

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    • 5 Days Croissant Chocolate 60g | Klik Indomaret
    • Jual 5days Croissant Creamy Chocolate [60 G] Di Seller Laaglo All Shop ...
    • SATUAN 5Days Roti Croissant Creamy Chocolate - 60gr | Shopee Indonesia
    • Promo 5 Days Croissant Creamy Chocolate Roti 60 G Diskon 27% Di Seller ...
    • Jual 5 DAYS Croissant Creamy Peanut Butter [60 g] di Seller Cahaya agen ...

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  5. www.dessertfortwo.com › a-small-batch-of-croissantsA small batch of Croissants - Dessert for Two

    • Day One
    • Day Two
    • Day Three
    Heat ½ cup of the milk to 115-degrees Fahrenheit, and stir in the yeast until dissolved. Stir in 1 tablespoon of the flour. Let sit until foamy, about 5 minutes.
    In a medium bowl, mix the sugar, remaining 1 cup + 1 tablespoon of the flour, and salt. Add the foamy yeast to the mixture, and knead until smooth with a wooden spoon, about 3-4 minutes. The dough...

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    Let the butter come to room temperature.
    Remove the dough from the fridge (it should have risen some and seem bubbly). Flour a surface, and roll the dough out into a 6 x 10" rectangle. The 6" side should be closest to you.
    Spread all 6 tablespoons of the butter evenly over the rectangle, but leave about 1cm of a border on all edges.
    Fold the dough like a letter: fold the top one-third to the middle. Fold the bottom third up to the middle also. Roll the dough back into a 6 x 10" rectangle. Cover and refrigerate the rectangle of...

    See full list on dessertfortwo.com

    Remove the dough from the fridge, and roll it on a floured surface into a 10 x 10" square.
    Using a knife, cut the rectangle into 4 evenly-sized triangles. Roll the rectangles up, starting at the wide end. Roll towards the skinny tip.
    Place the rolls on a baking sheet lined with a nonstick mat, and brush with the remaining tablespoon of milk.
    Let the rolls rise until doubled in size, about 1 hour. If your kitchen is cold, let them rise for longer--they really need to double in size before baking.

    See full list on dessertfortwo.com

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  6. www.pardonyourfrench.com › three-day-classicThree Day Classic French Croissants - Pardon Your French

    • (128)
    • 12
    • Breads & Brioches
    • Make the poolish. In a small sauce pan over low heat, bring the water to a lukewarm temperature and turn off the heat immediately (make sure it doesn’t get any warmer than lukewarm or it will kill the yeast).
    • Make the dough. Meanwhile, in a large mixing bowl, sift together the flour, salt and sugar. Add the poolish (make sure you scrape the saucepan to get all the poolish into the dough) and the milk.
    • Prepare the butter. In the meantime, take the butter out of the fridge and cut it into about ½-inch (1.25cm) thick square slices (if using a block of butter – not sticks - this will give you 4 slices).
    • Laminate the dough. The next day (afternoon), take the dough out of the fridge. Take it out of the square pan, unwrap it and place it onto a large, lightly floured working surface (ideally, cold marble top / Do not flour it too much or the dough will absorb too much flour and become too stiff.)

  7. www.weekendbakery.com › posts › classic-french-croissantClassic French croissant recipe – Weekend Bakery

    This recipe will yield about 15 good croissants plus some leftover bits which you can use to make a few, slightly odd shaped ones, or other inventive croissant-like creations. If at first you don’t succeed, maybe you can take comfort from the fact that our first efforts were not very ‘croissant worthy’.

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  9. natashasbaking.com › easy-same-day-croissantEasy Same Day Croissant (Hybrid Method) - Natasha's Baking

    On the second day you laminate the dough, shape croissants, then proof and bake them. But if for some reason you need to speed up the process, here is a solution for you: same day croissants using both sourdough starter and yeast as a leavening agent.

  10. www.instagram.com › 5days5 DAYS Indonesia (@5days.id) • Instagram photos and videos

    12K Followers, 0 Following, 851 Posts - 5 DAYS Indonesia (@5days.id) on Instagram: "Member of Savoria | Official Account of 5 DAYS Fresh Croissants Everyday! PERTAMA DI INDONESIA Croissant dalam kemasan #IsiLebihBanyak"

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