For a perfectly baked multigrain kourou pie with wholemeal flour:
– Place the products out of freezer on a non-stick baking pan with spacing apart.
– Defrost completely.
– Proof the product for about 30 minutes at 35-40°C and 70-75% humidity, so that it expands to the required volume.
– Bake in the oven at 170-180°C for 20-25 minutes, depending on the oven.

Note: Adjust the baking time and temperature according to the functioning of your oven and the quantity that is being baked. These products cannot be baked in a microwave.
Enjoy!