Defrost the croissant. Place them in the mold and bake at 350 for 15 minutes.
Step 2
Pastry cream: Heat the milk with the vanilla, separate the egg yolks from the whites. Mix the sugar, egg yolk, and starch. Cook in the saucepan for 5 minutes. Let cool. Add the whipped cream while cold.
Step 3
Make a small hole in the bottom of the croissant ball and fill it with pastry cream using a piping bag and a small nozzle.
Step 4
Temper the chocolate, dip the croissant ball in the different chocolate colors. Finish with Christmas décor.
