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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