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Tompouce with a twist

Persons

6

Preparation time

Difficulty

Cost

Tompouce
Stephan Ihrman

Recipe created by :

Stephan Ihrman, Baker Expert Netherlands

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

31780 Croissant 80g /medias/sys_master/images/h5b/hbb/8841811099678/Picto_Pac_EN/Picto-Pac-EN.svg

Picto_ingredients.svg List of ingredients

Makes 6: 

  • 5 x 80g RTB AOP Croissants 
  • 75g butter 
  • 20g honey 
  • 50g hazelnut chocolate spread
  • 500g crème pâtissière 
  • 50g dark chocolate 
  • Icing sugar for decoration 
     

Picto_preparation.svg Preparation steps

  • Thaw croissant and bake at 165-170°C for 15-18 mins.
  • Once cool, flake croissants into 0.5cm pieces and spread evenly on a tray. 
  • Dry for 25 mins at 120°C with the fan at the lowest setting.
  • Melt butter and combine with honey and croissant flakes. 
  • Spread mixture into a rectangle shape on a baking tray lined with baking paper: 25 x 22 x 0.5cm (L,W,H).
  • Refrigerate for half an hour until firm.
  • Cover the croissant mixture with a thin layer of chocolate spread.
  • Cut into slices: 12 x 3.5cm (L x W).
  • Dress the dessert by layering croissant and crème pâtissière on top of each other. 
  • Dust with icing sugar. 
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