VDP croissant dough
Roll out the croissant dough to a tickness of 2,5 mm and cut squares of 12 cm by 12 cm. Cut every corner of the square and fold them inwards and press firmly (see picture 2). Brush al the stars with egg and let them rise for 60 minutes. Decorat the stars after baking as desired.
18 min at 220°C (steam lightly)
Dip half of the star in chocolate and spread pieces of golden hazelnuts on top.