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
- Pre-heat the oven to 190°C/375°F/Gas Mark 5.
- Lay out the pastry and cut 6 diagonal triangles across the sheet.
- Put a heaped tsp of chocolate spread on the pastry at the thick end of the triangle, then roll them up.
- Place onto a lightly greased baking sheet.
- Mix the egg yolk with the milk and use this to brush them.
- Bake in the oven for 20-25 minutes until risen and golden.
- 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.
- Dunk or drizzle the warm croissants in the chocolate and place on a baking sheet. Drizzle with chopped nuts and leave to set.