BLACKCURRANT-FILLED CROISSANT
Coût
Difficulté
Ingrédients
Pour 6
6 croissants
90 g blackcurrant jam or jelly
180 g pink chocolate
Red chocolate velvet spray
Produits associés
Recette
Quick and easy to prepare, this heart-shaped croissant combines golden flakiness, a rich blackcurrant centre, and a crunchy pink chocolate finish. An eye-catching, romantic treat designed to attract customers seeking both originality and indulgence.
Preparation : 20 minutes
Shaping the croissants
Allow the croissants to thaw for a few minutes.
Cut them in half lengthwise, then place them in the greased heart-shaped moulds.
Place a sheet of baking paper and two baking trays on top of the moulds.
Bake for about 20 minutes at 170°C.
Remove from the moulds and leave to cool.
Filling
Fill the centre of each croissant with 15 g blackcurrant jam or jelly.
Chocolate hearts
Melt the 180 g of pink chocolate.
Spread it thinly (2 to 3 mm).
When the chocolate begins to crystallise, cut out 6 hearts using the rings used for moulding.
Leave to crystallise completely, then place in the freezer for 10 minutes.
Shaping the croissants
Allow the croissants to thaw for a few minutes.
Cut them in half lengthwise, then place them in the greased heart-shaped moulds.
Place a sheet of baking paper and two baking trays on top of the moulds.
Bake for about 20 minutes at 170°C.
Remove from the moulds and leave to cool.
Filling
Fill the centre of each croissant with 15 g blackcurrant jam or jelly.
Chocolate hearts
Melt the 180 g of pink chocolate.
Spread it thinly (2 to 3 mm).
When the chocolate begins to crystallise, cut out 6 hearts using the rings used for moulding.
Leave to crystallise completely, then place in the freezer for 10 minutes.
Dressing : 5 minutes
Spray each heart with red velvet spray.
Attach each heart to its croissant with a dot of melted chocolate.
Spray each heart with red velvet spray.
Attach each heart to its croissant with a dot of melted chocolate.
Astuce
You can vary this recipe with raspberry or cherry compote to vary the flavours and pleasures.