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Bread & Pastries Recipes

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Discover a versatile collection of café-friendly pastries featuring 85C’s authentic fruit syrups and jams. From glazed brioche to filled croissants, each recipe is designed to help bakeries and cafés create enticing menu offerings that combine artisanal presentation with signature 85C flavors.

Blueberry Jam Danish

A timeless pastry filled with the rich, fruity flavor of 85C Blueberry Syrup. This Danish is ideal for coffee shops and bakeries aiming to offer premium, handmade treats.

Blueberry Jam Danish
Ingredients
  • 500g Danish pastry dough
  • 200g 85C Blueberry Syrup with pulp
  • 30ml syrup glaze (optional)
Instructions
  1. Preheat oven to 190°C.
  2. Roll out Danish dough and cut into portions.
  3. Spoon 85C Blueberry Syrup into each center.
  4. Shape and seal dough as desired.
  5. Bake for 20–25 minutes until golden brown.
  6. Brush with glaze if using.
  7. Cool slightly before serving.

Peach Filled Turnovers

Buttery pastry envelopes filled with real fruit from 85C Peach Syrup with chunks. A bakery staple offering bright flavor and attractive presentation.

Peach Filled Turnovers
Ingredients
  • 500g pastry dough
  • 200g 85C Peach Syrup with chunks
Instructions
  1. Preheat oven to 200°C.
  2. Roll out pastry dough and cut into squares.
  3. Place 85C Peach Syrup with chunks in the center.
  4. Fold dough over filling and seal edges.
  5. Bake until golden and flaky.
  6. Serve warm or at room temperature.

Lychee Glazed Brioche

Soft brioche buns brushed with tropical 85C Lychee Syrup for a glossy, flavorful finish that enhances any café pastry display.

Lychee Glazed Brioche
Ingredients
  • 4 brioche buns
  • 120ml 85C Lychee Syrup with pulp
Instructions
  1. Warm 85C Lychee Syrup.
  2. Brush syrup generously over warm brioche.
  3. Serve freshly glazed or cooled.

Mixed Fruit Jam Croissants

Golden croissants layered with 85C Mixed Fruit Jam, adding a tropical twist to this French classic. Great for breakfast menus and light snacks.

Mixed Fruit Jam Croissants
Ingredients
  • 500g croissant dough
  • 160g 85C Mixed Fruit Jam
Instructions
  1. Spread 85C Mixed Fruit Jam inside croissant dough.
  2. Roll into croissant shape.
  3. Bake at 200°C for 15–20 minutes until golden.
  4. Cool before serving.

Passionfruit Drizzle Pound Cake

Classic pound cake topped with a tangy drizzle of 85C Passionfruit Syrup. This easy yet elegant cake pairs perfectly with coffee or tea.

Passionfruit Drizzle Pound Cake
Ingredients
  • 500g pound cake
  • 80ml 85C Passionfruit Syrup with pulp
  • 40ml light syrup
Instructions
  1. Combine 85C Passionfruit Syrup with light syrup.
  2. Drizzle evenly over cooled pound cake.
  3. Let syrup soak before slicing.

Disclaimer: All recipes are designed for café and bakery applications using 85C premium ingredients.