Chocolate strawberry croissant
- Portions 8
- Preparation 120 minutes
- Cook 18 minutes
Recommended consumption time
- Breakfast
- Lunch
- Brunch
- Snacks
- Appetizer
- Dessert
Ingredients used
Full croissant dough sheet 
Full croissant dough sheet Quantity: 1
- 250g Strawberry jam
- 40 Chocolate sticks
- 1 Egg
- Fresh strawberries
Preparation
- Step 1
Take a Lecoq croissant pastry sheet from the freezer and leave it at room temperature for 15-20 min.
- Step 2
Cut strips of pastry the height of your mould. Place them in the mould in a zigzag pattern and insert a chocolate stick in each fold.
- Step 3
Place in the proofer for about 1 hour.
- Step 4
Fill a piping bag with the strawberry jam and insert into the thickness of the croissant pastry.
- Step 5
Beat a whole egg with a fork and brush it over the top of the croissant before placing in the oven for 16-18min at 350°F (180°C).
- Step 6
Leave to cool for at least 30 minutes before serving. You can add jam and fresh strawberries for decoration.
