FILLED CROISSANT

Temperature base: 46-50°C. Add all the ingredients to the stand mixer,use the hook to knead the dough. 8 minutes at low speed, 3 minutes at medium speed. Check the temperature (should be 23°C). Make a bowl then allow to rest at room temperature during 40 minutes, mixing the dough every 20 minutes. Then spread quickly, put in the freezer for 2 minutes and put in the chiller at 1°C for 12 hours. Degaze the dough, put the butter inside, give one single turn, wait 45 minutes and give one double turn. Put in the chiller at 1°C in between. Then spread on 3.5mm. Make a triangle of 9cm x 25cm. Roll the croissant and bake for 10 minutes in the waffle machine.

Heat the smaller portion of cream, the glucose and the inverted sugar. Gradually pour the hot mixture over the partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.