Prepare the craquelin dough by mixing the butter and sugar together, then adding the flour and colouring. Roll out very thinly between 2 sheets of parchment paper or silpat, then place in the freezer before cutting to size.
Step 2
Roll out a sheet of croissant dough and cut into the desired size.
Step 3
Place the pieces in the proofer with greaseproof paper on top to control the development of the dough.
Step 4
When enough has developed, add the craquelin to all the pieces, then leave in the proofer for another 10 minutes, then bake at 360°F for 15 minutes.
Step 5
Leave the shells to cool, cut in two and fill with the diplomat cream and berries.
