Fastelavnsbolle with a twist

Ingredients

• 12 pcs. Mini Croissants
• 90 g cream. 
• 20 g of glucose (Can be replaced by 20 g of ordinary sugar). 
• 160 g White Chocolate (If you prefer dark or milk chocolate is, then add 110 g dark or 110 g milk chocolate). 
• 250 g cream. 
• Fruit pastes can be added to the white ganache, so you can e.g. get a raspberry ganache. Dosage approx. 40 g.