Thaw the croissants. Place them in the mold and bake at 350F for 15 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. Add the whipped cream while cold.
Step 3
Make a small hole in the bottom of the croissant balls and fill it with pastry cream using a piping bag and a small nozzle.
Step 4
Temper the chocolate, dip the croissant balls in the different chocolate colors. Finish with holiday toppings.
