Filled croissants

Use your croissants and brioches and present them with a rich filling of flavored cream cheese .

Cream cheese Mono portions
Filled croissants - photo1 | Debic


Chocolate filling

650 g Debic Cream Cheese

Chocolate filling

120 g Debic Cream 35%

75 g dark chocolate 60%


Heat the Debic Cream to 80° C and pour over the dark chocolate. Mix until a nice ganache emulsion. Use at 30°C. Soften the Debic Cream Cheese and add the ganache, whip gently until a soft peak mixture. Pierce two to three holes in the bottom of the croissants and fill with the fresh whipped chocolate filling