Chocolate and Hazelnut Dipped Croissants

Recipe

Draw inspiration from across the Channel with this delicious and warming breakfast option.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 60 minutes

French   |   Breakfast   |   Vegetarian

  

Ingredients

  • 375g pack Puff Pastry
  • 6 heaped tsp Chocolate Hazelnut Spread
  • 1 large Egg Yolk
  • 10ml Milk
  • 200g Milk or Dark Chocolate
  • 150g Mixed Nuts (chopped)

  

Method

  1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
  2. Lay out the pastry and cut 6 diagonal triangles across the sheet.
  3. Put a heaped tsp of chocolate spread on the pastry at the thick end of the triangle, then roll them up.
  4. Place onto a lightly greased baking sheet.
  5. Mix the egg yolk with the milk and use this to brush them.
  6. Bake in the oven for 20-25 minutes until risen and golden.
  7. While the croissants bake, melt the chocolate in a glass bowl over the top of a saucepan filled with 3 inches of water. Heat on medium until the chocolate is melted and smooth.
  8. Dunk or drizzle the warm croissants in the chocolate and place on a baking sheet. Drizzle with chopped nuts and leave to set.