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Sliced croissant with chocolate isolated on white background

The Viral Cookie Croissant Sandwich with Chocolate Chip Cookie Dough

hands putting plate of croissants on birthday table closeup

Italian dessert profiteroles with vanilla cream and chocolate cream

Delicious fresh croissants with chocolate isolated on white

Bagels at the Bakery - Only visible writing says 6 plain bagels

Chocolate croissant on clay plate with cup of coffee on table close up

Hands holding a plate with croissants on a blurred background.

The Viral Cookie Croissant Sandwich with Chocolate Chip Cookie Dough and Powdered Sugar

Stuffed croissants with chocolate cream, one half cut

Fresh croissant cooling rack in pastry factory

chocolate croissant half cut stuffed with melted chocolate

A cropped image of an Asian woman using tongs to pick up a sausage cheese croissant from a bakery store

Éclair or chocolate bomb on wooden farm table, spoon on the side and decorated with branch of leaves, lit sun for breakfast. Typical sweet from France, Brazil and Argentina.

Rows of fresh baked French croissants ready to be sold in Paris, France

Croissants with chocolate filling cup and fresh morning coffee

Top view of croissant with raw vegetables inside served in a plate on restaurant table

Glazed croissants on clay plate on table close up

High angle view of some croissants smeared with chocolate and hazelnut spread surrounded by a bread knife, a crystal jar full of chocolate and hazelnut spread and some whole and peeled hazelnuts on a rustic wooden table. Main focus is on the croissants and at the defocused background are some chocolate bars and cocoa beans. Predominant color is brown. Low key DSLR photo taken with Canon EOS 6D Mark II and Canon EF 24-105 mm f/4L

Pain au Chocolat on a white dish with natural light chocolate bread with foled dough.

Pain au chocolate pastries - studio shot

Popular culture has always called them that, but their Neapolitan origin is not clear, since in the vast majority of languages this characteristic sweet is known as pain au chocolat

One open tradional Brazilian fried pastry called pastel stuffed with chocolate Brazilian dessert brigadeiro with in a cutting board

Freshly baked almond croissants display on a tray in a bakery shop

$Pâte à Choux is a French pastry dough used to make a variety of desserts and savory dishes. It is a simple mixture of water, butter, flour, and eggs that is cooked on the stovetop and then baked in the oven. The dough is light and airy, with a hollow center that can be filled with a variety of sweet or savory fillings. Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.\n\nPâte à Choux is used to make classic French pastries such as eclairs, profiteroles, and croquembouche. It can also be used to make savory dishes such as gougères, a type of cheese puff. The dough is versatile and can be shaped in many ways, from piped rounds and tubes to more intricate shapes like swans and trees.\n\nThe dough is made by boiling water and butter together, then adding flour to create a thick paste. Eggs are then added one at a time, which helps to create the dough's light and airy texture. The dough can be flavored with a variety of ingredients, such as cheese or herbs, depending on the desired final product.\n\nOnce the dough is made, it is piped or spooned onto a baking sheet and baked in the oven until golden brown and crisp on the outside. The inside of the dough remains hollow and is perfect for filling with creams, custards, or other fillings.\n\nPâte à Choux can be a bit finicky to work with, as it requires precise measurements and careful attention to cooking and baking times. However, with a bit of practice and patience, it can be a rewarding pastry dough to master and can be used to create impressive and delicious desserts and savory dishes.$

Freshly backed french traditional croissant chocolate - petit pain au chocolat shiny in the rays of the morning sun..

Fresh bread in bakery and Small local business idea

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