This recipe is a fun twist of the Parisian Croissant.
It combines a peanut topping with an original presentation and turns this classic pastry product into something truly new.
- Peanut paste 250g
- Frozen croissants 4 units
- Water 500g
- Saccharose 50g
- Cold modified starch 60g
- We introduce the defrosted and fermented croissants in a waffle-shaped pan the cook them for 10 minutes.
- Then we emulsify all the ingredients of the cream and decorate the "gofresan" using this cream as a topping.