Part 7/8:
Beyond plain croissants, the expert demonstrates various filled pastries, emphasizing versatility. Chocolate-filled croissants (pano chocolat) are created by placing piece of semi-sweet chocolate at the triangle's base, then rolling tightly with a little water as glue. Similarly, savory options like ham and cheese rolls are made by placing slices inside the dough before rolling, then baking with an egg wash for a glossy finish.
These individual-sized treats serve as perfect hors d'oeuvres or breakfast options. Their preparation involves a second proofing, egg washing, and baking at the same temperature, resulting in tasty, flaky bites ideal for entertaining.