Croissants deluxe

Recipe by Maarten Jordaens

I. COMPOSITION

  • Dark Chocolate + Cocoa powder
  • Dark Chocolate + Crispy Brownie Curls
  • White Chocolate + Crispy Red Fruit Curls
  • White Chocolate + Crispy Lemon Curls
  • White Chocolate + Crispy Salty Caramel Curls
  • Pink Chocolate + Crispy Red Fruit Curls

II. DARK CHOCOLATE + COCOA POWDER

PROCESS

  1. Melt the chocolate, add cocoa butter and temper
  2. Dip 1/2 croissant in this chocolate mixture
  3. Cool down
  4. Add High fat Cocoa Powder

III. DARK CHOCOLATE + CRISPY BROWNIE CURLS

  • 1 kg Okapi 65 Signature Origin dark couverture chocolate
  • 75 g Deodorized Cocoa Butter
  • Crispy Brownie Curls

PROCESS

  1. Melt the chocolate, add Deodorized Cocoa Butter and temper
  2. Dip 1/2 croissant in this chocolate mixture
  3. Add Crispy Brownie Curls topping on top
  4. Cool down

IV. WHITE CHOCOLATE + CRISPY RED FRUIT CURLS

PROCESS

  1. Melt the chocolate, add Deodorized Cocoa Butter and temper
  2. Dip 1/2 croissant in this chocolate mixture
  3. Add Crispy Red Fruit Curls topping on top
  4. Cool down

V. WHITE CHOCOLATE + CRISPY LEMON CURLS

PROCESS

  1. Melt the chocolate, add Deodorized Cocoa Butter and temper
  2. Dip 1/2 croissant in this chocolate mixture
  3. Add Crispy Lemon Curls topping on top
  4. Cool down

VI. WHITE CHOCOLATE + CRISPY SALTY CARAMEL CURLS

PROCESS

  1. Melt the chocolate, add Deodorized Cocoa Butter and temper
  2. Dip 1/2 croissant in this chocolate mixture
  3. Add Crispy Salty Caramel topping on top
  4. Cool down

VII. PINK CHOCOLATE + CRISPY RED FRUIT CURLS

  • 1 kg Obsession 30 Belgian white chocolate
  • 75 g Deodorized Cocoa Butter
  • 40 g Raspberry Powder
  • 20 g Yodry – yoghurt powder
  • Crispy Red Fruit Curls

PROCESS

  1. Melt the chocolate, add Deodorized Cocoa Butter and temper
  2. Add raspberry powder and Yoghurt powder and mix
  3. Dip 1/2 croissant in this chocolate mixture
  4. Add Crispy Red Fruit topping on top
  5. Cool down