I bought one of those containers to create 6 little croissants but couldn’t decide the proper timing and suddenly I realized that there was not much time left. Instead of having croissants as a breakfast, I saw this recipe in the november edition of delicious.nl.
Prepare the croissants first. Beauty is not important 😉. Cool down. Cut the croisants in halves and cut each piece lengthwise but not completely. Spread raspberry marmalade on each piece and put them in a buttered baking dish.
Melt 90 grams of white chocolate in 50 ml of semi skimmed milk in the microwave. Mix with 200 ml coconut cream with 125ml of light cream and 2 eggs. Spread on the croissants. Cover and store in the fridge for an overnight.
Bake in the oven at 160° for 1h, covered. Uncover and continue the baking for another 20 minutes. Allow to rest for 30 mins. Finish with grated white chocolate ( approximately 10 grams).