OK, this isn't a recipe, but a recommendation. I should not have had these, they don't fit in my diet at all, but I am glad I did. I have discovered with glee that in Italy croissants come FILLED! The variety of fillings is tremndous but I had half of each of the following: chocolate cream, cherry yoghurt, pistachio cream and hazlenut cream....I dare not think how many calories that was, and how many flavours there are still to try.....from now on its one on the first weekend of each month and thats it!
The reason I am posting about them is they are gorgeous and thought that if there is anyone looking for new ways to brighten up breakfast these are a winner and worth investigating.
I have made croissants before and found it a long but very rewarding process. My guess is these are filled by syringe after baking, but who knows...the consistancy of the fillings is....well creamy, but not set like creme patisserie..more like thick double cream or yoghurt.
The nut ones were the nicest, the others a little over sweet.....
The reason I am posting about them is they are gorgeous and thought that if there is anyone looking for new ways to brighten up breakfast these are a winner and worth investigating.
I have made croissants before and found it a long but very rewarding process. My guess is these are filled by syringe after baking, but who knows...the consistancy of the fillings is....well creamy, but not set like creme patisserie..more like thick double cream or yoghurt.
The nut ones were the nicest, the others a little over sweet.....