Lindt Creamy Milk Hazelnut Chocolate Croissant
With Thomas Schnetzler
Lindt Creamy Milk Hazelnut Chocolate Croissant
Makes 9
Preparation time 5 minutes plus baking.
Ingredients
2 sheets quality puff pastry, thawed
100g Lindt Creamy Milk Hazelnut
Egg wash
1 tsp Raw sugar
Cocoa powder
Method
Preheat the oven to 210C (190C Fan forced)
Cut each pastry sheet into 5 triangles
Break chocolate into 2 piece squares and place on the wide side of
the triangle.
Roll up, sealing in the chocolate.
Place finished croissant on to a baking paper lined tray, brush
with egg wash and sprinkle with raw sugar and a very light dust of
cocoa powder.
Bake for 10-15 minutes until golden brown.
Maitre's Tip
Serve slightly warm.
(Broadcast 9 August 2012)
