For chocolatey and nutty croissants
|Almond butter Almond butter|
|70 g g|| chocolate
(milk chocolate to dirzzle)
|1 handfuls handful||pistachio pistachio|
|1 handfuls handful||hazelnuts hazelnut|
For fruity croissants
|strawberry jam strawberry jam|
|1 tablespoon tablespoon||plain yoghurt plain yoghurt|
|70 g g|| white chocolate
|flaked almonds flaked almonds|
For chocolatey and fruity croissants
| chocolate spread
Crunchy lucky dip croissants
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.