Massini Croissant cake

Thaw croissants for 15 minutes to allow cutting it in half.
Once cut, place the wide part of the croissant on the base of the liner. Fill the liner with the different croissant halves.
Proof for 30-40 minutes at room temperature.
Add almond flakes and sugar on top.
Put in oven at 180-190ºC for 10-12 minutes.
Once out of the oven, cut it transversely to perform filling.
Fill half of the croissant base with whipped cream and the other half with chocolate whipped cream.
Put the croissant top in place and the product is now ready for sale.
To decorate it with chocolate coating or glass sugar, it must be left to cool well once out of the oven before decorating.