Video
Croissant filled with chocolate and Croissant filled with cherry
INGREDIENTS
Butter Croissant pre-proved, product code 10236471
Margarine Croissant pre-proved, product code 10234354
Praline Noccio Extra, product code 4007
Cherry, product code 3822
ISA MOUSSELINE cold pastry cream, product code 4077
Codineige anhydrous sugar, product code 4012
METHOD
Defrost 30’ and bake at 170-180ºC for 18-20’.
After producing the pastry cream, add it into the croissant, add cherry optionally and serve it.
Alternatively, add praline into the croissant.
Isa mouseline recipe
INGREDIENTS
1kg water
700gr ISA MOUSSELINΕ
METHOD
Mix the ingredients for few minutes in slow speed and for 2-3’ in fast speed with whisk
