Croissanterole

Name: Croissanterole
Prep time: 30 min
Cook time: PT14-18M
Yield: 10
Ingredients: 200 g milk; 50 g honey; 120 g dark chocolate 60%; 100 g sliced almonds; 30 g simple syrup; 1 pint vanilla ice cream; Chocolate sauce, for topping

Portions 10
Preparation 30 minutes
Cook 14-18 minutes

Recommended consumption time

Breakfast
Lunch
Brunch
Snacks
Appetizer
Dessert

Recipe created by

Sylvain Leroy, Chef

Download recipe

Ingredients used

Mini perfect croissant

Mini perfect croissant Quantity: 10

200 g milk
50 g honey
120 g dark chocolate 60%
100 g sliced almonds
30 g simple syrup
1 pint vanilla ice cream
Chocolate sauce, for topping

Preparation

Step 1
Bake the croissants in a 2–3-inch mold at 350°F for 14-18 min.
Step 2
Boil the milk. Add the chocolate and honey. Mix well (an emulsion like ganache).
Step 3
Mix the almond with the syrup. Roast in the oven at 325°F until they have a nice gold color.
Step 4
Cut the croissants in half and add 1 scoop of ice cream.
Step 5
Serve with warm chocolate sauce and roasted almonds.