Ingredients
| 50 units TPH Croissant FTO |
| 90 x 50g 50111021 |
| 600g Unsalted butter, softened or AP Icing International |
| Vanilla 10Kg 50160930 |
| 800g Caketops Non Pariels10kg 60106046 |
Method
- Split TPH Croissants lengthways and flatten gently with a rolling pin to create a triangle (Christmas tree) or just flatten for a diamond, then bake until golden brown.
- Spread generously with softened butter or AP International Icing Vanilla, right to the edges.
- Press the buttered side face-down into a tray of Caketops Non Pariels until fully coated.
- Serve immediately for the best crunch and colour.