Caramelized Pear Chocolate & Almond Croissant
Bosc pears are roasted until caramelized in a mixture of sugar, butter, and spices and then nestled into our flaky croissant dough on top of a rich layer of chocolate frangipane. Garnished with sliced almonds.
Bosc pears, brown sugar, butter, cinnamon, nutmeg, lemon juice and vanilla extract.
Chocolate Frangipane: chocolate (soy lecithin), butter, sugar, eggs, flour, almond flour, cocoa powder, almond extract, vanilla extract.
Croissant dough: Wheat flour, water, sugar, butter, milk powder, salt, yeast
Toppings: Sliced almonds and a spice crumb topping (flour, butter, sugar, salt, cinnamon, nutmeg).