CROISSANT MACARPONE & KIWI

Bake the croissant for +/- 20min at 180°C and leave them cool.

Mash half the kiwi into the ricotta cream and mix. Fill a pastry bag with the mixture.

Cut the croissant horizontally. Fill the base of the croissant with the ricotta and kiwi cream. Decorate with kiwi slices and hazelnut crumbs. Close the croissant and serve