A modern-style pain au chocolat made with a thin cocoa-colored bio layer applied over the croissant dough, giving a textured and elegant finish. Rolled with double chocolate batons and brushed with a clear sugar syrup for shine and crispness.
Ingredients
500 g
10 g
Danish Khan publishes on Gronda, along with +1,500 other pro chefs.
Danish Khan publishes on Gronda,