Ryo Croissants

Made with: WHITE CHOCOLATE DROPS 24%

Steps: 3

An original recipe by Rémi Montagne, Head Pastry Chef at L'École Valrhona.
Makes 50 pieces.

Croissant Pastry

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Ryo Croissants

Made with: WHITE CHOCOLATE DROPS 24%

Croissant Pastry

WHITE CHOCOLATE DROPS 24%

6 kg box

Extra Amer 67%

3 kg feves bag

YUZU SILLON

RASPBERRY SILLON

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Recipe steps

Croissant Pastry

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