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Bikash Ranjan Chand

Lavonne Hospitality


Strawberry & Cream Cheese Bicolour Croissant



Indulge in the exquisite flavors of a bicolour strawberry and cream cheese croissant – a delectable fusion of buttery, flaky layers enveloping sweet strawberry compote and luscious cream cheese. A delightful symphony of textures and tastes in every bite.


Ingredients Weight (In Grams)

Flour T65 750

Flour T45 250

Sugar 140

Butter 125

Salt 20

Fresh Yeast 45

Eggs 50

Water 520

Lamination Butter 500

Red Colour Gel 2

Strawberry Jam 15

Cream Cheese 20



Add the liquid ingredients in a kitchen aid fixed with a hook attachment.

Add the dry ingredients except for salt and knead for 5 minutes at low speed

Add salt and knead again at medium speed

Check for window pane and remove the dough

Rest for 30 minutes at room temperature

Knock back and flatten it. Put in the freezer for 45 minutes

Sheet the cold dough into a rectangle 20x40 cm. Rest for 45 minutes

Prepare for lamination, do two folds, one double & one single

Freeze for 45 minutes

Sheet at 5mm, cut triangles and shape accordingly

Proof until ready

Bake in convection oven at 180 degrees Celsius for 18 minutes

Glaze with glucose. Fill with strawberry jam and cream cheese

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