Lantmännen is an agricultural cooperative and Northern Europe’s leader in agriculture, machinery, bioenergy and food products.
Filled Mini Croissant for "Fastelavn"
Fastelavn is a traditional Nordic celebration, similar to Carnival or Shrovetide in other parts of Europe. It takes place seven weeks before Easter, just before Lent begins. A big part of the tradition is the fastelavnsbolle – a sweet bun, often filled with cream or custard and decorated with icing or chocolate.
Every year, new variations of the classic fastelavn bun appear. Today, many creative variations exist, from croissant buns to modern pastry twists.Croissants dressed up for fastelavn have proven to become a new favourite version of the classic "Fastelavns bolle".
12 servings
Whipped Ganache
12 Mini Croissants
90 g cream
20 g glucose (can be replaced with 20 g regular sugar)
160 g white chocolate (for dark or milk chocolate, use 110 g dark or 110 g milk chocolate)
250 g cream
Fruit pastes can be added to the white ganache – for example, raspberry paste for a raspberry ganache. Dosage approx. 40 g.
30 minutes
30 minutes
30 minutes
Preparation time
30 minutes
Day 1
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Boil 90 g cream and glucose, then pour over the chocolate in a bowl.
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Whisk well to avoid lumps (a hand blender can be used to make it smoother).
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Leave to cool in the fridge until the next day.
Day 2
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Bake your Mini Croissants in good time, and optionally dip them in chocolate.
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Whip the chilled ganache together with the 250 g cream.
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Pipe the whipped ganache into the croissants, cutting them halfway through.
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Optionally, decorate with extra whipped ganache on top, and garnish with berries and chocolate.