Patisserie Apricot-curd filling

Patisserie Apricot-curd filling

Soft sweet puff-pastry sourdrough
95g
50 pieces in paper box
up to 3 months from date of manufacture
in freezer -18°C and lower

Preparation: after thawing let rise 45 to 55 minutes at 40 ° C,  humidity of 70%

Baking: Baking at  215 to 220°C. 12 to 15 minutes.

The product tastes delicious