|Chocolate||60 Milliliter, slivered (1/4 Cup)|
|Canned pears||125 Milliliter, sliced (1/2 Cup)|
|Liquid honey||30 Milliliter (2 Tablespoon)|
|35% cream||125 Milliliter (1/2 Cup)|
|Icing sugar||1 Teaspoon (5 Milliliter)|
|Rum extract||2 Drop|
|Fresh mint||1 Teaspoon, chopped (5 Milliliter)|
– Preheat oven to 400 °F (205 °C).
– Slice croissants in half. Place chocolate slivers and sliced pears on one half, and spread layer of liquid honey on other half. Close croissant. Bake for 8 minutes. Let stand for 5 minutes to cool.
– Meanwhile, in a bowl, whip cream, icing sugar and rum extract.
– Garnish each croissant with mixture. Decorate with chopped mint leaves.