Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Compound butter Croissant serve as alternative to Butter Croissant which provide almost similar textures & charateristic. Best for commercial & events use. 

Size approximately 15~18cm long 

Weight approximately 75~85gm