GIFT CUBE CROISSANT
Cost
Difficulty
Cold
Ingredients
For 3 portions
4 Heritage croissants
40g raspberry jam
60g pistachio paste
Ruby chocolate plastic:
100g softened butter
100g flour
100g ruby chocolate
90g glucose
Associated Product
Recipe
Presenting the "Fig and Mozzarella Half-Baguette," a modern recipe that will amaze your customers with its blend of flavors and textures of mozzarella, fresh figs, and squid ink crumble for a Halloween-inspired twist. Perfect for restaurants, coffee shops or caterers, this recipe is an ideal option for appetizers or light snacks.
Preparation : 20min
Start by preparing the chocolate plastic for the ribbon: heat the glucose to 80°C, then pour over the chocolate and emulsify.
Cover and leave to cool for at least 8 hours at room temperature.
Close with a lid, bake for 25 minutes at 170°C, and cool down.
When ready, fill the croissant cube with pistachio paste and raspberry jam.
Cover and leave to cool for at least 8 hours at room temperature.
Close with a lid, bake for 25 minutes at 170°C, and cool down.
When ready, fill the croissant cube with pistachio paste and raspberry jam.
Dressing : 5 min
Work the ruby chocolate plastic to give it a modeling clay consistency, so roll it out with a rolling pin and cut strips.
Finally, make a bow and place it on the croissant cube to give the impression of a gift package.
Finally, make a bow and place it on the croissant cube to give the impression of a gift package.
Chef's tip
You can use fabric ribbon if you don't have chocolate plastic.
If you don't have a pasta roller, you can use a pasta machine (available at a low cost) to roll out the chocolate plastic: the result will be more even.
If you don't have a pasta roller, you can use a pasta machine (available at a low cost) to roll out the chocolate plastic: the result will be more even.