NEW SOG OCT 2020

CENTARA HOTELS AND RESORTS
FOOD AND BEVERAGE STANDARD OPERATION GUIDE
Standard applies for
all international
properties. If a specific
mentioned brand
cannot be sourced it
can be exchanges with
a similar quality
product
SAVING
RESOURCES
1C Recycling of
Croissants – Link to
Folder
Download Link for
Video
1C. Recycling of Croissants
There is no reason to have old pastries on the buffets. This tool
will help to offer some nice alternative to bread pudding
There is no excuse for old pastries and croissants on a buffet.
These items MUST always be freshly baked in the mornings
STANDARD
APPLIES TO:
Almond Croissants
Ingredients
8 day-old croissants, about 70 grams (2.5 oz) each
70 grams (1 cup) sliced almonds
Confectioner's sugar
For the syrup:
2 tablespoons sugar
3 tablespoons dark rum (optional)
For the almond filling (crème d'amande):
100 grams (1/2 cup) sugar
100 grams (1 cup) almond flour
1/2 teaspoon salt
100 grams (1/2 cup) unsalted butter, diced
1/4 teaspoon almond extract
2 large organic eggs
Instructions
Prepare the syrup: combine 240 ml (1 cup) water,
the sugar and rum, if using, in a saucepan. Bring
to a simmer over medium heat, and cook for a
minute, stirring to dissolve. Remove from the heat
and allow to cool.
Alternatives……
Chocolate Croissants (fill with Canache); Vanilla
Croissant (fill with Vanilla Cream); Ect…
Step by Step Instructions
QUICK ACCESS
For any comments and suggestions please contact CHR F&B Operations Department click here
Should you find any outdated information in that document please click here and inform us to make the change accordingly.
This page is an introduction only. Please refer to the complete documentation online.
Click here to the index page. From there select the file for viewing and downloading