FRIJE

Instructions

• 1.   Sprinkle cocoa powder on the puff pastry and roll it out with a rolling pin. Cut out 10 ovals from the puff pastry using the lid of the cocoa box. Stack 5 ovals, press down with your thumb on one end, then pass the ovals over your thumb to form a cone. Place a shot glass in place of your thumb, place the pastries in a ramekin, and bake for 20 minutes at 160 °C.
• 2.   Melt the dark chocolate. Place the plastic bag on a cutting board, cut the punched part in half lengthwise. Open the remaining part of the bag and pour the melted dark chocolate inside, spreading it on one side using a ruler. Let the chocolate harden, then draw a pattern using a toothpick. Close the plastic bag, wrap it around the ramekin with a piece of tape, and refrigerate for 20 minutes.
• 3.   Place the decoration around the croissants, place a scoop of Chefclub vanilla ice cream on each croissant, and enjoy.

Nutritional information *