Coffee Nut Croissants

Filling: fry hazelnuts in a pan, remove, cool in a baking bowl.

Mix sugar, dark chocolate (1) and cinnamon (1) with the hazelnuts. Stir the cream and coffee powder (1) well and add to the filling form, mix well.

Croissants: Cut the puff pastry into triangles of the same size. Spread about 1 tablespoon filling evenly on each triangle, leaving a margin of about 1 cm. Brush the edges with egg white, roll up the triangles towards the tip and shape into croissants. Place croissants, slightly bent, on a baking sheet lined with parchment paper, brush with egg yolk.

Bake: Bake for twenty minutes in the lower half of a 200 °C oven. Remove the croissants and cool on a wire rack.

Decoration: Melt chocolate (2) with butter, coffee powder (2) and cinnamon (2) in a small, thin-walled baking bowl in a hot water bath, stir through. Briefly dip both ends of the croissants into the warm chocolate, dry on a wire rack.

Goes well with: Coffee

Tip: Do you prefer milk chocolate or dark chocolate? Depending on which you prefer, use whichever tastes better to you.

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