Draw inspiration from across the Channel with this delicious and warming breakfast option.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 60 minutes
    • French
    • Vegetarian

    Chocolate & Hazelnut Dipped Croissants

    Recipe Information

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    375g pack Puff Pastry

    6 heaped tsp Chocolate Hazelnut Spread

    1 large Egg Yolk

    10ml Milk

    200g Milk or Dark Chocolate

    150g Mixed Nuts (chopped)


    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.

    While the croissants bake, melt the chocolate in a glass bowl over the top of a saucepan filled with 3 inches of water. Heat on medium until the chocolate is melted and smooth.

    Dunk or drizzle the warm croissants in the chocolate and place on a baking sheet. Drizzle with chopped nuts and leave to set.

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