1 ½ cups dark chocolate chips 60%
⅓ cup heavy cream
2 egg yolks
1 bag Campfire Regular Marshmallows
4 fresh croissants
For the ganache:
Start by microwaving the cream and chocolate chips together in a bowl for 20 seconds. Stir slightly and place back in the microwave for 20 seconds. Use a whisk to help you mix together. Whisk until smooth, shiny and creamy.
Let the mixture sit for 5 to 10 minutes to cool down. Then add in one egg yolk at a time and mix in between each addition.
Spread your chocolate spread in your pre-toasted croissants.
Bake at 350℉ for about 15 minutes. Chocolate will be set. Be careful not to burn them to avoid any bitter taste from the dark chocolate.
For the toasted marshmallow:
Place half a bag of Campfire Regular Marshmallows in a microwave-safe bowl. DON’T melt them on the stove top or you won’t get that beautiful, puffy look.
Microwave for 20 seconds and stir with a rubber spatula until fully melted but still thick and puffy.
Load into a piping bag and pipe on top of your warm croissants before serving.
Torch for that toasty marshmallow effect.
Meet the Toasted S’mores Croissant filled with a decadent bake-able ganache and topped with marshmallows, of course.