Technique: Chocolate croissant
. BAKING, chocolate, croissant, danish station, dough, equipment, How To
Chez Jean Claude pattisserie More beautiful illustrations.
This is an expandable cutter.
Arctica Baking & catering equipment
Have a expandable cutter set at 3 1/2 , cut your rolled dough, steadily run the blades across.
Cut into squares. 4x4 rows.
add French chocolate bar to edge of squares. Roll until short & fat.
once proofed. Brush with egg wash.
Baked when bottom is browned & the pastry is stable.
