Thaw croissants at room temperature for 30 minutes on a baking sheet, then bake for 17 minutes at 350°F (180°C). Cool for 30 minutes.
Step 2
Swiss meringue: In a mixing bowl, whisk the egg whites until stiff. At the same time, heat a pan of water. Place the bowl over the pan in a bain-marie and add the sugar, continuing to whisk the egg whites. The meringue is ready when it is firm and glossy. Pour into a piping bag and set aside.
Step 3
Chocolate Ganache: Heat the cream in a pan and pour over the chocolate. Mix to obtain a smooth ganache.
Step 4
Using scissors, cut an opening in the top of the croissant. Garnish with chocolate ganache. Pipe the Swiss meringue and use a blowtorch to brown the top of the meringue. Add the graham crackers on top.
