CARAMEL EGG STUFFED EASTER CROISSANTS

I’m often being told off for apologising too much. I once had a showdown with a colleague who told me to stop apologising. I found it bloody patronising to be told that my politeness is a sign of weakness. I told him that I’d rather have too many manners than not enough LIKE SOME PEOPLE.

Now I’m no longer gainfully employed in a proper job, I’ll apologise until my heart’s content. I find it cathartic when I’ve made a mistake or cocked up. It goes some way to putting things right doesn’t it?

Ingredients

• Pack of ready to pop croissant dough
• 6 Cadbury's Caramel Eggs
• 1 Egg beaten

Instructions

• Freeze your Caramel Eggs overnight.
• When you're ready to bake, preheat the oven to 200C.
• Open out your croissant dough and cut along the markings to make 6 triangles.
• Brush with beaten egg.
• Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape. (Who'd've thought it?!)
• Try to squish the dough a little bit around the egg so that the dough sticks together and there's no open gaps in the dough.
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please see full recipe here : www.tamingtwins.com

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