A Twice Baked croissant creates an exceptional experience of Flakey croissant pastry and a slightly chewy interior. Here we crack open the pastry and brush it with maple syrup then stuff it with Roasted Hazelnut Frangipane. Before baking we top it with chopped hazelnuts and Baked until crisp and golden brown.
This is our “take” on the decadence of Pain au Chocolat. At Terroir Bakery, we focus on local ingredient inspirations. The Carmela verity of hazelnuts here are from the Pilot family in Niagara. They are truly exceptional.
