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Recipe by
Simple and quick croissants filled with cocoa and hazelnut protein cream, with no added sugar. A recipe ideal for a lighter but indulgent breakfast or snack.
Step 1 of 9: Preheat the oven to 180°C in static mode.
Step 2 of 9: Unroll the puff pastry sheet on a flat surface.
Step 3 of 9: Cut the pastry into 8 equally sized triangles.
Step 4 of 9: Spread a quantity of cocoa and hazelnut protein cream to taste on each triangle.
Step 5 of 9: Roll each triangle onto itself from the base toward the tip, forming the croissants.
Step 6 of 9: Arrange the croissants on a baking tray lined with parchment paper, with the tip facing down.
Step 7 of 9: Brush the surface of the croissants with beaten egg yolk.
Step 8 of 9: Bake in a static oven at 180°C for about 20 minutes, until golden.
Step 9 of 9: Remove from the oven and let cool slightly before serving.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 1,931 kJ462 kcal |
| Fat | 31.97 g |
| of which saturated fatty acids | 16.51 g |
| Carbohydrates | 35.6 g |
| of which sugars | 1.66 g |
| Fibre | 2.86 g |
| Protein | 8.39 g |
| Salt | 0.37 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
