Croissant with Hazelnut Filling

For the croissants with hazelnut filling, preheat the oven to 180 °C. Boil milk with sugar, honey and vanilla sugar, add nuts and crumbs, mix and refine with rum. Leave to cool.

Quickly knead flour, dry yeast, milk, egg yolks, soft butter and salt into a dough, cover and let rest in a cool place for 30 minutes.

Roll out yeast dough, divide into 12 triangles, spread filling on broad side and roll up, brush with beaten egg and place on baking sheet lined with parchment paper. Bake the croissants for about 25 minutes until golden.

Mix the lemon juice with the powdered sugar and spread it in the center of the still hot croissants with hazelnut filling.

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