Large Biscoff croissants
This large speculoos croissant is pure indulgence. Richly filled with smooth speculoos spread and deliciously crispy on the outside. Perfect for a sweet breakfast, a cozy brunch or a coffee moment when you want to treat yourself to something extra special.
Recipe for: 6 persons
Ingredients
Preparation
- Preheat the oven to 180 °C (fan oven). Pop the Danerolles can open according to the instructions on the packaging.
- Cut the dough into 6 triangular pieces along the perforated lines.
- Spread a spoonful of biscuit spread on each piece of dough.
- Roll the dough into croissants, starting from the wide end.
- Brush the croissants with egg yolk and bake in the middle of the oven for 12–15 minutes until golden brown. Allow to cool before filling.
- Whip the cream, sugar and vanilla until thick and fluffy.
- Fill the cooled croissants with the vanilla cream and sprinkle with biscuit crumbs.
