*Baked and cooled croissant, brushed before baking with mix
50 g Honey
100 g Whole egg
15 g Whole milk
COLD FILLING
Process
- Mix cold, reserve in a piping bag.
ASSEMBLY
Ingredients
Neutral brightness
Glacé sugar
Espresso coffee
Process
- Fill a baked and cold croissant with the cream of Quescrem mascarpone cream.
- Paint the croissant with a little cold neutral gloss.
- Glaze with a dead glaze, made with icing sugar and espresso. Dry in the oven at 160ºC for a few seconds.
- Sprinkle with cocoa.
