What does croissant pastry, cream eggs and an egg make? Cream egg croissants. This is quite possibly the best way to spend a Sunday morning, or every morning really. Treat the kiddies to this for breakfast for easter and they will love you forever.
Preheat your oven at 180 degrees.
Open the criossant pastry tin – this is possibly the bes thing ever – kinda like popping bubble wrap if you know what we mean. Cut the pastry into croissant shapes, already outlined for you. Crack you egg and brush on the pastry.
Place your chocolate egg of choice at the larger end of the pastry.
Roll up the pastry into croissant shapes. Again roll from the bigger end to the smaller end – seems obvious, but we went through a whole other roll before we gave up and googled it. Roll all six of your croissants and then squeeze together the pastry around the egg to make sure the chocolate stays in place. Pop your croissants in the oven for around 10 minutes, but check on them at around 8 minutes.
After they are cooked. leave them to cool down for about 5 minutes. Then dig right in!
Add some fruit, raspberries were our choice, although would happily switch up for some strawbs.
Just look at that gooey mess, just amazing.
Idea found on Pinterest and adapted from this how to here.
