Yesterday we shared a recipe for croissants. The fun thing about making croissants is that you can easily variate. Next week it’s Easter and this recipe is ideal when you want to make a nice breakfast for your family. There are so many possibilities for variations on these regular croissants. We will share 3 types of croissants today.
Cinnamon croissant
Follow the croissant recipe, but before you double fold the pastry you can add some cinnamon between the layers, then unroll the pastry. Before you roll up the pastry you can spread some egg yolk on it and then you’ll add some cinnamon and sugar.
Cheese croissant
Follow the same croissant recipe, however, before you roll up the pastry you add some grated cheese on top. After the pastry is rolled up you can also add some grated cheese on top.
Cream croissant
Follow the same croissant recipe, and let the croissant cool down. Make the pastry cream in the meantime or before by following this recipe. Cut the croissant open and add the pastry cream inside. You can add some powdered sugar on top.
We hope you liked these 3 types of croissants and that this made your breakfast, brunch or lunch even more special and tasty!
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