Simple and quick croissants filled with cocoa and hazelnut protein cream, without added sugars. Ideal recipe for a lighter but delicious breakfast or snack.
Preheat the oven in static mode to 180°C.
Unroll the puff pastry on a flat surface.
Cut the pastry into 8 equal-sized triangles.
Spread a quantity of cocoa and hazelnut protein cream on each triangle to taste.
Roll each triangle onto itself starting from the base towards the tip, forming the croissants.
Place the croissants on a baking sheet lined with parchment paper with the tip facing down.
Brush the surface of the croissants with the beaten egg yolk.
Bake in static oven at 180°C for about 20 minutes, until golden.
Remove from the oven and let cool slightly before serving.
Oven
Baking tray
Parchment paper
Kitchen brush
Knife or pizza cutter
Tip: you can add chopped hazelnuts or chocolate chips before rolling for added crunch and flavor. Suggested discount code in source: GIULIA10.
Italy, Toscana
| Energy (kcal) | 480.59 |
| Carbohydrates (g) | 39.95 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 32.71 |
| of which Saturates (g) | 17.46 |
| Protein (g) | 7.36 |
| Fiber (g) | 3.25 |
| Sale (g) | 0.41 |
