Small croissant stuffed with blueberries
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Ingredients
- 1 package of Pillsbury croissant preparation (nature)
- 150 ml (3/4 cup) of blueberries jam
- Whipped cream (homemade if possible)
- 250 ml (1 cup) of fresh raspberries
- Chocolate sauce (optional)
Preparation
Side-by-side mode- Cook croissant with instruction from package. Cool down for 5 minutes.
- On the lenght, from top to bottom, do incision in croissant, without going all the way throught. Stuff with a full tablespoon of jam (up to your taste). Be careful not to stuff too much jam, because the taste will sure be pronounced.
- Garnish with whipped cream. Add few raspberries in the plate and pour a bit of chocolate sauce over it (optional).
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