20 April 2005

Technique: Chocolate croissant

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.



4:56 AM, February 16, 2010 Reply  

Thanks for the receipe
I m surely going to try this one !

1:59 AM, February 17, 2010 Reply  

Great Receipe,
ONe for me too !

6:48 AM, July 02, 2010 Reply  

Thanks for sharing, I will bookmark and be back again.

7:28 PM, December 14, 2010 Reply  

I certainly agree that this is an amazing technique on how to make chocolate croissant. Thanks so much for sharing this updates here.

4:51 AM, January 26, 2012 Reply  

Great! Now I only need to bake - the hard part!

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