Preparation : 20 minutes
For the chocolate ganache:
- Boil the cream
- Gradually pour over the chocolate while emulsifying
- Leave to cool at room temperature in a flat container so that the consistency remains smooth and creamy.

Preparing the croissants
- Let the croissants defrost for 15 minutes at room temperature
- Cut the croissants in 2 and place them straight/upright on a baking tray. Bake for 13 minutes at 170°C
Dressing : 5 minutes
- Use a wooden skewer to thread the croissants by the tip.
Optional: for an even more indulgent result, you can dip the tip of the croissant in melted and tempered chocolate.
- Using a paper cone, place a small nest of ganache on the flat surface of the ½ croissant.
- Arrange 3 chocolate-covered almonds.