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For the oven's rising program, press the START button to turn on the oven, then press P1 (the button should flash), and then press START again.

START -> P1 -> START

Let the croissants rise in the oven for 2 hours and 45 minutes. Make sure that the time and temperature are correct by checking the button with the clock and thermometer icon.
We know that the rising program is running when the allotted time decreases.

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When the rising time reaches 0, the oven will beep to indicate that P1 (rising) has ended.

Before removing the croissants from the oven, a visual check of the products is made: the product must have risen at least twice as much as the initial version (which means that the set program ran within the established parameters).

Remove the croissants from the oven, turn off the oven and press the P2 button (the button should flash), then press START again. The oven will begin preheating to 180 degrees for 16 minutes .

START -> P2 -> START

While the oven is preheating, brush the croissants with egg on both sides (see video).

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When preheating is complete, the oven will make a warning sound. Open the oven, insert the trays with the egg-brushed croissants, close the oven door and check if program P2 is running by pressing the clock icon.

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When the baking time reaches 0, the oven will beep to indicate that P2 (baking) has been completed. The oven can be switched off by pressing and holding the START button for a few seconds (the oven lights will go out).

After baking, turn off the oven and leave the door open for 30-40 minutes , after which the second batch of croissants can be put to rise.

Remove the croissants from the oven, drizzle with sugar syrup and leave out to cool for approximately 25-30 minutes .

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According to the video, the croissants are pierced with a knife at the top (attention: only on one side), then filled with cream to the weight of.....

The croissants are decorated according to the video above:

- CHOCOLATE: a hazelnut cut into two halves, placed on top of the cream. Topped with crushed biscuits.

- VANILLA: almond flakes placed over the cream. Topped with powdered sugar.

- PISTACHIO: Topped with pistachio granules (see video).

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1. What should be done when the courier arrives with the goods?

- The product is removed from the box in which it was transported and stored as soon as possible at -18 degrees.

2. How should the product be stored in the freezer?

- The product is stored in its original packaging, as spread out as possible (do not place one on top of the other).
IT IS PROHIBITED TO DEFROST AND REFREEZE THE PRODUCT!

3. What do I do with the original packaging (box, fleece and ice packs)?

- DO NOT THROW AWAY! These are handled and prepared with care for return (courier).

4. How do I store the creams?

- Creams are stored in the refrigerator, in their original packaging (bucket), with the lid always sealed on the container.

5. What do I do with the creams that remain in the bag at the end of the day?

- The creams are transferred back from the bag to the original container.

6. What do I do after baking the first batch of croissants?

- Turn off the oven (press and hold the START/STOP button for a few seconds). Open the oven door and let it cool completely for about 30-40 minutes. Then you can start the second rising cycle (if there is no other rising option).

7. How many times can baking paper be reused?

- baking paper can be reused 2-3 times, as long as the sheet is not dirty!

8. What is the ideal time to serve the croissant after baking?

- The croissant should be served within 4 hours after baking for a special culinary experience.