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.
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Preheat the oven to 180°C in static mode.
Unroll the puff pastry sheet on a flat surface.
Cut the pastry into 8 equally sized triangles.
Spread a quantity of cocoa and hazelnut protein cream to taste on each triangle.
Roll each triangle onto itself from the base toward the tip, forming the croissants.
Arrange the croissants on a baking tray lined with parchment paper, with the tip facing down.
Brush the surface of the croissants with beaten egg yolk.
Bake in a 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
Pastry brush
Knife or pizza cutter
Tip: you can add chopped hazelnuts or chocolate chips before rolling for extra crunch and flavor. Suggested discount code in the source: GIULIA10.
Italia, Toscana
| Energy (kcal) | 461.59 |
| Carbohydrates (g) | 35.6 |
| of which sugars (g) | 1.66 |
| Fat (g) | 31.97 |
| of which saturates (g) | 16.51 |
| Protein (g) | 8.39 |
| Fibre (g) | 2.86 |
| Salt (g) | 0.37 |
