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Francisco Migoya

Croissant Crouton

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Preparation info
  • Yield:

    400 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Croissants 3 to 5, depending on the size 3 to 5, depending on the size
  • Clarified butter, melted 100

Method

  1. Slice the croissants 2 cm/.75 in thick with a serrated knife; only use the largest part of the croissant.
  2. Preheat a convection oven to
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