Desert roses in croissants

A recipe from cooking-ez.com

For 12 pieces, you will need:

• 1 2 frenchs croissants
• 2 50 g caster sugar
• 3 120 g dark chocolate
• Total weight: 290 grams

Times:

Preparation	Resting	Cooking	Start to finish
20 min.	30 min.	40 min.	1 hour 30 min.

Step by step recipe

• 1: Choose 2 frenchs croissants that are at least a day old; there's no point in buying fresh croissants, since they're meant to be eaten as is.
• 2: Cut them in half crosswise, place them on a sheet of parchment paper laid out on a baking sheet...
• 3: ...and bake them for 30–40 minutes at 150°C (300°F).
  They should be golden brown and completely dry.
• 4: With 50 g caster sugar, make some light caramel...
• 5: ...and pour it, in a thin stream, over the half-croissants...
• 6: ...over their entire surface, if possible.
  Let them cool.
• 7: Break the half-crescent rolls apart with your hands to create a coarse crumb.
• 8: Melt 120 g dark chocolate in the microwave or in a double boiler.
• 9: Pour the croissant crumbs into the melted chocolate...
• 10: ...and mix everything together.
• 11: Spoon about 2 tablespoons of the mixture into small molds, such as muffin tins...
• 12: ... or silicone molds.
• 13: Refrigerate until the "roses des sables" have set, then remove them from the pan.
  Your crescent-shaped "roses des sables" are ready to enjoy.

Remarks

You can make this recipe with milk chocolate or even white chocolate.

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