Search for:
Can I make a drink cup out of a CROISSANT?!
Recipes

Can I make a drink cup out of a CROISSANT?!

By



Can I make a drink cup out of a CROISSANT?!

✨Recipe:
Ingredients:
• Puff Pastry
• 4 oz Baking chocolate

Directions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the puff pastry sheets into 2-inch-wide strips. Roll the strips from one sheet tightly into a spiral, stacking and wrapping upward to create a thick, cup-shaped coil. Do the same with the other sheet.
3. Place each spiral inside a tall metal ring mold or small oven-safe cylinder to prevent excessive spreading. Place a second baking sheet on top to apply gentle weight and encourage even baking.
4. Bake for approximately 25–30 minutes, or until deeply golden and fully cooked through. Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool completely.
5. Once cooled, carefully hollow out the center using a small knife or spoon, leaving a sturdy wall around the edges and base. Ensure the bottom remains intact to prevent leaks.
6. Melt the chocolate over a double boiler until smooth. Pour a portion into the hollowed croissant and rotate slowly to coat the interior completely, including the base. Allow the chocolate to set fully, creating a moisture barrier.
7. Fill with a cold chocolate beverage, top with some whipped cream, and enjoy this slightly chaotic bread cup! 🥐🍵

34 Comments

  3. @ekeyon-k1s

    Recipe:
    Ingredients:
    • Puff Pastry
    • 4 oz Baking chocolate

    Directions:
    1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
    2. Cut the puff pastry sheets into 2-inch-wide strips. Roll the strips from one sheet tightly into a spiral, stacking and wrapping upward to create a thick, cup-shaped coil. Do the same with the other sheet.
    3. Place each spiral inside a tall metal ring mold or small oven-safe cylinder to prevent excessive spreading. Place a second baking sheet on top to apply gentle weight and encourage even baking.
    4. Bake for approximately 25–30 minutes, or until deeply golden and fully cooked through. Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool completely.
    5. Once cooled, carefully hollow out the center using a small knife or spoon, leaving a sturdy wall around the edges and base. Ensure the bottom remains intact to prevent leaks.
    6. Melt the chocolate over a double boiler until smooth. Pour a portion into the hollowed croissant and rotate slowly to coat the interior completely, including the base. Allow the chocolate to set fully, creating a moisture barrier.
    7. Fill with a cold chocolate beverage, top with some whipped cream, and enjoy this slightly chaotic bread cup! ❤

  8. @saokiers

    so when people search the mukbang videos up they dont get it on there feed, BUT WHEN I…WATCH 1 COOKING VIDEO I GET 100 WHILE IM FASTING

  11. @Mbajox

    Wrap the pastry around a oven safe cup and bake it and then cover the inside in 2-3 layers of chocolate

  17. @CeliaMellion-y4g

    As a French I can tell you this isn't a croissant ! The purpose of a croissant is that is has to be the shape of a croissant !
    And just as a council ! You dought is too thick ! (Forgive my english please)

  22. @TooPro-h4v

    Maybe next time you could tunghulu the outside to keep it in?? (Love you channel remy)❤❤

  23. @Ari123g

    (Tip) You should have dipped the crasont into the chocolate before adding the chocolate milk 😊(btw your my favorite )

  24. @UR_LOCAL_CHAN

    Recipe:
    Ingredients:
    • Puff Pastry
    • 4 oz Baking chocolate

    Directions:
    1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
    2. Cut the puff pastry sheets into 2-inch-wide strips. Roll the strips from one sheet tightly into a spiral, stacking and wrapping upward to create a thick, cup-shaped coil. Do the same with the other sheet.
    3. Place each spiral inside a tall metal ring mold or small oven-safe cylinder to prevent excessive spreading. Place a second baking sheet on top to apply gentle weight and encourage even baking.
    4. Bake for approximately 25–30 minutes, or until deeply golden and fully cooked through. Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool completely.
    5. Once cooled, carefully hollow out the center using a small knife or spoon, leaving a sturdy wall around the edges and base. Ensure the bottom remains intact to prevent leaks.
    6. Melt the chocolate over a double boiler until smooth. Pour a portion into the hollowed croissant and rotate slowly to coat the interior completely, including the base. Allow the chocolate to set fully, creating a moisture barrier.
    7. Fill with a cold chocolate beverage, top with some whipped cream, and enjoy this slightly chaotic bread cup! 🥐🍵

Write A Comment