1 common croissant recipe
100 g of currant jam seedless
400 g of heavy cream
5 tablespoons (of soup) of rosewater or other flavored gelée of your preference
1 common croissant recipe
100 g of currant jam seedless
400 g of heavy cream
5 tablespoons (of soup) of rosewater or other flavored gelée of your preference
Add the currant jam to the dough together with wheat flour
Beat the heavy cream into a chantilly
Fill the croissant with 2/3 of the cream
Melt the gelée and strain through a sieve
Spread over the croissant
Finish with the remaining chantilly cream, using a confectioner's bag or placing small dollops of cream on top of the croissant with the aid of a spoon.
