No bread at home for breakfast but a readymade dough roll for croissants.
Saved me from walking to the bakery in the heat.
Roll them up and bake them as they are - boring. I decided on 3 with sweet and 3 savoury filling.
I made a tiny lemon marmelade a while ago and had an open jar in the fridge. I filled three croissants with some of it. To identify them easier later after baking, I sprinkled some ground pistacchios on top.
The other 3 were filled with a big slice of soft reddish outer skin cheese. A very intense flavour profile, but melts perfectly. The top of the croissants got some sprinkles of grated Emmenthal cheese.
Both kinds were brushed with egg yolk before getting the topping on.
Baked at 200 C for 15 minutes
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