Thaw the croissant. Place them in a mold matching the desired ball size and bake at 350°F (175°C) for 14-18 minutes.
Step 2
Pastry cream: Heat the milk with the vanilla. Mix the sugar, egg yolk, and starch. Cook in a saucepan for 5 minutes. Let cool. Whip the cream and add it once the mixture has cooled.
Step 3
Cut a small hole in the bottom of the croissants balls and fill it with pastry cream using a piping bag and a small nozzle.
Step 4
Temper the chocolate, dip the croissants balls in different chocolate food coloring. Finish with decorations of your choice, such as delicate candies, add a small marshmallow on top, and place a little sprig of fir.
