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Milk chocolate croissant

Milk chocolate croissant


Serve 10 people 

  • 10 pieces Mini croissants, baked
  • 200g milk chocolate (melted)
  • 100g white chocolate (melted)
  • Matcha powder or light green gel food colour
  • Acai powder or light rose gel food colour
  • Dry raspberries, ground pistachio and almonds for decoration.



  1. Melt separately milk and white chocolate on the bain-marie (water bath) or in the microwave.
  2. Cover part of each croissant with milk chocolate and put on the rack to rest
  3. Divide white melted chocolate into 3 parts, put 1 park aside and colour the 2 other parts with matcha and acai powder in separate cups (or use gel food colour)
  4. Place coloured chocolate in 3 different piping bags and decorate croissants.
  5. Complement with dry raspberries, ground pistachio or almonds of your choice

TIP: To decorate the top of the croissant with delicate thin lines: warm up the chocolate before decorating, cut a very small bite of the piping bag’s corner.

Lantmännen Unibake USA

2525 Cabot Drive
Suite 300
Lisle, IL 60532

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