To astonish and reinvent the way to sell your viennoiseries




Cut the croissant in half then cut the tip off around 4 cm from the end. Dip the ends of the two pieces in tempered chocolate*. Assemble the "réligieuse" with butter cream* collarettes using a piping bag with a fluted nozzle.

Délifrance's tip:
*Tempered chocolate: chocolate that has been melted and brought back down to around 30°C for a shinier and crunchier result.
*Butter cream: 200g softened butter, 50g of icing sugar, 10g of melted chocolate. Beat all the ingredients together in a mixer.