Hazelnut Croissants

The most important part of Mother's Day is a homemade breakfast in bed. My version is a hazelnut frangipane filled croissant topped with chopped hazelnuts and icing sugar.

The croissant dough itself was a new method involving the combination of a rough puff technique with a flaky pastry one. The results were wonderful. The dough was perfectly proved and incredibly flaky with excellent layers. The frangipane did spill out slightly which is something I expected but need to work on a way of preventing. But aside from that, they are a very luxurious breakfast treat and one my mother definitely deserves.