Ingredients
Directions
- 1
Shred the croissants and place them on a baking tray and put in the oven at 180C till nicely toasted and crunchy, shred or cut until you have a fine croissant powder.
- 2
Add the dried croissant to the milk and add the gingerbread spice, glucose and invert sugar and bring the mixture to a simmer, infuse for 30 minutes and emulsify.
- 3
Strain through a fine sieve and weigh 80g of the croissant milk liquid, add 40ml of heavy cream and bring once again to a simmer.
- 4
Pour the hot mixture over the caramelized white chocolate and cacao butter and emulsify.
- 5
Cool down below 28 degrees Celsius before filling your shells.
