Draw inspiration from across the Channel with this delicious and warming breakfast option.
Chocolate & Hazelnut Croissants
375g pack Puff Pastry
6 heaped tsp Grandessa Chocolate Hazelnut Spread
1 large Egg Yolk
Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Lay out the pastry and cut 6 diagonal triangles across the sheet.
Put a heaped tsp of chocolate spread on the pastry at the thick end of the triangle, then roll them up.
Place onto a lightly greased baking sheet.
Mix the egg yolk with the milk and use this to brush them.
Bake in the oven for 20-25 minutes until risen and golden.