By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show


Corman Artisan

Baker-Pastry chef

The squirrel, a sumptuous marriage of apples and hazelnuts


940 g Croissant dough
250 g Liquid Clarified Butter 99,9 % fat


Batch of apple-hazelnut garnish
egg wash
5 g 30° Baumé syrup

Apple-hazelnut garnish

130 g Hazelnuts
75 g sugar
75 g Butter
550 g Granny Smith apples

Corman'products of the recipe