MINI MONT-BLANC-STYLE CROISSANTS
Cost
Difficulty
Ingredients
For 10
30 ready-to-bake mini croissants
500 g chestnut cream
500 g mascarpone cream
A few pinches of icing sugar
A few drops of vanilla extract
1 untreated orange
Associated Product
Recipe
This recipe combines the sweetness of chestnut cream with the creaminess of mascarpone cream. Ideal for a refined dessert or a gourmet snack, it will add a festive touch to your end-of-year offerings!
Preparation : 20 minutes
Leave the croissants to defrost for 20 mins. Cut the mini croissants in half widthways.
Grease the rings and place the croissants cut-side down in the mould, pointing towards the centre.
Leave to rise for 2 to 2½ hours at 24°C.
Then bake for 17 to 18 minutes at 170°C. Leave to cool completely.
Make a small hole in each croissant half and fill with chestnut cream.
Then add a little extra chestnut cream to the centre for extra indulgence.
Whip the mascarpone cream with a little vanilla extract until you obtain a light and airy texture.
Pipe a dome of cream into the centre of each filled base.
Grease the rings and place the croissants cut-side down in the mould, pointing towards the centre.
Leave to rise for 2 to 2½ hours at 24°C.
Then bake for 17 to 18 minutes at 170°C. Leave to cool completely.
Make a small hole in each croissant half and fill with chestnut cream.
Then add a little extra chestnut cream to the centre for extra indulgence.
Whip the mascarpone cream with a little vanilla extract until you obtain a light and airy texture.
Pipe a dome of cream into the centre of each filled base.
Dressing : 15 minutes
Remove the skin from the oranges, removing any white parts, then cut very finely.
Blanch the peel for 10 minutes in boiling water.
Prepare a syrup with 100 g of water and 100 g of sugar, add the peel and simmer over a low heat for 10 to 15 minutes.
Garnish with the candied orange peel.
Blanch the peel for 10 minutes in boiling water.
Prepare a syrup with 100 g of water and 100 g of sugar, add the peel and simmer over a low heat for 10 to 15 minutes.
Garnish with the candied orange peel.
Chef's tip
To enhance your dish, you can place a whole candied chestnut on top or sprinkle with candied chestnut pieces.