CROISSANTA HATS
Cost
Difficulty
Cold
Ingredients
For 12 hats
6 Le Passionné croissants
200g red compound chocolate
100g royal icing:
• 30g eggwhite
• 150g icing sugar
• A dash of lemon juice
Associated Product
Recipe
Add a festive touch to your assortment with our charming Croissanta Hats, crafted from buttery Le Passionné croissants and dipped in vibrant red chocolate. Perfect for seasonal moments, these playful bites bring colour, creativity, and irresistible appeal to any display.
Preparation : 15 minutes
Cut the croissants in half while still frozen, bake for about 19 minutes, until golden and let cool.
Melt the red compound chocolate in a bain-marie (double boiler).
Meanwhile, start making the royal icing by whisking the egg white and icing sugar until the mixture becomes smooth, light and fluffy. Add a splash of lemon juice at the end to perfect the consistency and set aside.
Then, dip the half croissants into the melted red chocolate and place it on a cooling rack to set.
Melt the red compound chocolate in a bain-marie (double boiler).
Meanwhile, start making the royal icing by whisking the egg white and icing sugar until the mixture becomes smooth, light and fluffy. Add a splash of lemon juice at the end to perfect the consistency and set aside.
Then, dip the half croissants into the melted red chocolate and place it on a cooling rack to set.
Dressing : 5 minutes
Once the coating has crystallized, pipe a thin white line of royal icing along the edge to create the classic “Santa hat” trim.
Finish with the white pompom on top of the hat.
Finish with the white pompom on top of the hat.
Chef's tip
For an extra glossy finish sprinkle a touch of edible glitter or finely chopped nuts on the hat trim for a festive sparkle that catches the eye