Preparation
Take breakfast to a new level with these crunchy lucky dip croissants. Chocolatey, fruity or orangey…which will you choose?
1. Slice open 6 croissants. Fill 2 with a generous layer of almond butter for richness. Melt 70g milk chocolate to drizzle over, topping with a handful of chopped pistachios and hazelnuts for crunch.
2. Fill another 2 croissants with strawberry jam, blueberries and raspberries for fruitiness. Top with 1 tbsp natural yoghurt mixed with 70g melted white chocolate and decorate with flaked almonds.
3. Fill the last 2 croissants with chocolate orange spread for sweetness and zingy satsuma segments. Warm through and loosen extra spread to drizzle on top, garnishing with another segment.
