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6 croissant croissant

For chocolatey and nutty croissants

Almond butter Almond butter
70 g g chocolate chocolate
(milk chocolate to dirzzle)
1 handfuls handful pistachio pistachio
1 handfuls handful hazelnuts hazelnut

For fruity croissants

strawberry jam strawberry jam
blueberries blueberry
raspberries raspberry
1 tablespoon tablespoon plain yoghurt plain yoghurt
70 g g white chocolate white chocolate
flaked almonds flaked almonds

For chocolatey and fruity croissants

chocolate spread chocolate spread
(orange flavour)
satsumas satsuma

Crunchy lucky dip croissants

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25 min


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 forsweetness and zingy satsuma segments. Warm through and loosen extra spread to drizzle on top, garnishing with another segment.