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croissant with praline-mascarpone cream & crispy cocoa

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2

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croissant with praline-mascarpone cream
Pierre Koch

Recipe created by :

Pierre Koch, Executive Chef EMEA

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Moments of consumption :

Aperitif Dinner Breakfast Brunch Snack Lunch

Recipe made with :

40677 Croissant 80g /medias/sys_master/images/h5b/hbb/8841811099678/Picto_Pac_EN/Picto-Pac-EN.svg

Picto_ingredients.svg List of ingredients

  • 2 x 80 g croissants 
  • 100 g mascarpone 
  • 75 ml whole liquid cream 
  • 60 g praline paste 
  • Icing sugar 
  • Crispy chocolate balls
  • Cocoa powder

Picto_preparation.svg Preparation steps

  • Mix together the mascarpone and the praline paste until smooth
  • Add 1 to 2 teaspoons of cocoa powder and mix well
  • Add the cold liquid cream
  • Beat with a mixer until stiff peaks form
  • Add a little sugar if necessary
  • Set aside in the fridge for 20 minutes
  • Cut the croissants in half lengthwise
  • Pipe the cream inside and on the top
  • Sprinkle with the crispy balls
  • Sprinkle with a little cocoa powder
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