Chocolate Bunny Cromboloni - The Recipe

Tulip Chocolate


Viennoiserie Dough:

  • 500 grams Flour T55
  • 60 grams Sugar
  • 13 grams Yeast
  • 200 grams Water (3°C)
  • 50 grams Cream
  • 10 grams Salt
  • 40 grams Butter


  1. Mix all dough ingredients 24 hours before 
  2. Make sure it has desired dough temperature at 25 °C.

Use Alternative Lock Method.

  1. Give one double fold.
  2. Rest for one hour in the chiller.
  3. Give one single fold then roll until it reaches 3 mm thickness.

Lamination butter

  • 250 grams Dry Butter

Lamination steps:

  1. Let the dough reach a temperature of 18°C.
  2. Take out the dry butter from the fridge for lamination.
  3. Give it 1 single fold.
  4. Flatten the dough to 3 mm in a dough sheeter.
  5. Cut the dough into 3.5 cm x 30 cm strips and roll them.
  6. Put them in the triangle rings.
  7. Bake at 180°C for 18 minutes. Place a tray on top during baking to make it flat.

Chocolate Sauce:

  • 60 grams Tulip White Compound Chocolate
  • 40 grams Sugar
  • 20 grams Cocoa powder
  • 260 grams Water


  1. Mix cocoa powder, sugar, and dark chocolate.
  2. Boil the water and pour it into the mixture, then mix well

Chocolate Pastry Cream:

  • 250 grams Milk
  • 60 grams Egg yolk
  • 60 grams Sugar
  • 20 grams Corn starch
  • 15 grams Unsalted butter
  • 120 grams Tulip Milk Compound


  1. Heat up the milk.
  2. Mix the sugar, egg yolk, and cornstarch, pour the warm milk, then cook the mixture until boiling
  3. Pour into the dark chocolate and emulsify with a hand blender.

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