320 g fresh fruits (strawberries, raspberries, blueberries, or mixed)
16–24 fresh mint leaves (2–3 per crown)
/ Preparation
Step 1
Let the croissant dough sheet and chocolate twists thaw at room temperature until soft and easy to handle.
Step 2
Using a 10 cm / 4 in mold, cut 8 circles from the dough. Place them on a parchment-lined baking sheet.
Step 3
Take each chocolate twist, redefine the twists by hand, and join the two ends to form a circle. Place each chocolate circle around the edge of each dough circle.
Step 4
Sprinkle 5 g of pearl sugar per crown. Place a smaller circle mold in the center to keep the space open during baking.
Step 5
Bake at 180 °C / 350 °F in the oven for 15 minutes, or until the crowns are golden. Let cool completely before removing the center circles.
Step 6
Fill the center with 60 g diplomat cream per crown, top with fresh fruits and finish with 2–3 mint leaves.
Chef's tip
You can prepare the cream and fruits in advance and fill the crowns just before serving to keep the croissant dough crispy.
