Ingredients
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Ingredients:
For the Almond & Blueberry Croissants
- 2 heaped tbsp ground almonds
- 2 tbsp icing sugar
- 1/2 tsp vanilla extract
- 1 Le Naturelle Egg White, to bind
- 1 tbsp frozen blueberries, defrosted
- 1 croissant, cut in half
- Icing sugar for dusting
For the Chocolate Croissants
- 2-3 tbsp Novi Crema Novi
- 1 tbsp chopped toasted hazelnuts
- 1 croissant, cut in half
- Icing sugar for dusting
Directions
- For the almond croissant, mix together the ground almonds, icing sugar, vanilla and egg white to make a soft spreadable paste.
- Spread half inside the croissant, fill with the blueberries and spread the remaining half on the top of the croissant. Cover wit the flake almonds and bake at 200⁰C for 5 minutes.
- When ready, dust with icing sugar and serve either warm or cold. For the chocolate croissant, spread half of the chocolate spread inside and the remaining half on top.
- Cover with the chopped toasted hazelnuts and dust with icing sugar.