Cut two 1.5cm strips from Lecoq croissant dough. Roll the doughs end to end and place them in a 10cm x 3.5cm ring mold. Proof at room temperature for 1.5 – 2 hours or overnight in the fridge.
STEP 2
Preheat oven at 345°F. Place a parchment paper and then a sheet pan on top of the mold with the product and put in the oven. Bake for 14 – 18 minutes.
STEP 3
Remove the ring, flip oven and continue to bake for 3 – 5 more minutes.
STEP 4
For the topping, combine all the ingredients together until a smooth dough forms, and roll out to 1/8" thick.
STEP 5
Cut round using a 3 7/8" ring cutter and place the dough on top of the roll.
STEP 6
Using a sharp small paring knife, cut three curved lines into the dough to create the "shell" design.
STEP 7
Bake at 350°F for 20 - 25 minutes.
Chef's tip
You can also use 6 of Bridor’s Bun & Rolls to save time.
