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Recipe Ingredients

  • 1 pound of Philadelphia cream cheese
  • zest of 1 lemon
  • ¾ cup of sugar
  • ¼ cup of milk
  • 1 cup of hazelnut chocolate spread
  • 6 large croissants

Recipe Directions

  • Add the cream cheese, lemon, sugar and milk to a standing mixer with the paddle attachment and whip on high speed for 5 to 6 minutes or until light and fluffy.
  • Remove half of it and place in a piping bag and set aside.
  • Add the chocolate spread to the mixer with the other half of the whipped cheese mixture and mix on low speed until combined. Add it to a separate piping bag.
  • Slice the croissants down the middle without going all the way through.
  • Next, fill the croissants with the different fillings.
  • Serve!

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