Croissant Flourishes
Pastry Chef Tracy Obolsky of Rockaway Beach Bakery | Far Rockaway, NY
Yield: 1 dozen bite-size flourishes
Adapted by StarChefs | October 2018
INGREDIENTS
162 grams sugar
170 grams dark brown sugar
½ teaspoon salt
¾ teaspoon ground cinnamon
84 grams coarsely chopped Valrhona Inspiration chocolate (almond, strawberry, or passion fruit)
336 grams croissant dough, rolled ¼-inch thick and cut into 10-inch strips
Butter
Egg wash
METHOD
In a bowl, combine sugars, salt, and cinnamon. In a separate bowl, combine 7 grams chocolate and 1 tablespoon sugar mixture. Dredge croissant strip in chocolate-sugar mixture. Then tangle and knot the dredged strip making sure to incorporate all the chocolate and sugar. Into 1 mold of a buttered mini-muffin pan, place the strip. Repeat with remaining strips. Brush with egg wash and sprinkle with sugar mixture to cover. Proof 45 minutes. Heat convection oven to 350°F with fan on high speed. Bake Flourishes 8 minutes, rotate 180 degrees, and bake 7 to 9 minutes more, until crispy and dark golden brown. Unmold immediately by inverting the mini-muffin pan onto a cooling rack.
