Use your croissants and brioches and present them with a rich filling of flavored cream cheese .
650 g Debic Cream Cheese
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