A. Dough

1. Cut the paper into 3*33cm pieces, grease and roll up.
2. Coat the front, back and sides with sugar, then place in a mold 8cm in diameter and 4cm high.
3. Proof
4. Cover the surface. Place a baking rack on top and bake in a convection oven at 180°C for 20 minutes.

B. Coating

1. Melt 100gr of chocolate over a water bath at 40 to 45 degrees.
2. Add the cooking oil and stir well.
3. Coat the outside at 28 degrees.

C. Topping

1. Whip the chocolate cream for 1 minute.
2. Whip the cream to approximately 90% stiffness.
3. Combine the contents of both bowls with crunchy chocolate pieces.
4. Fill the baked croissant roll with 30gr of cream and lightly dip the top in dark coating (10gr).
5. Pipe in 5gr of cream and add 4gr of crunchy dark chocolate.