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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)


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