New York Roll with Bonne Maman Hazelnut and Cocoa Spread

1. To start, cut the croissant dough roll into 3 pieces (without unrolling it). Grease the inside of the stainless steel molds with butter. Then, place a sheet of baking paper on a baking tray.
2. Place the 3 rolls of dough on top, spacing them slightly apart. Add a stainless steel circle around each one.

3. Bonne Maman's tips It is important that the three pieces of croissant dough are placed flat in the circles in order to obtain a spiral puff pastry.

4. Break the egg into a bowl and mix it with a brush. Place a little beaten egg on each roll of dough and sprinkle with a little sugar.
5. Place a heavy dish on top of the molds, to prevent the dough from overflowing. Bake for 15 minutes at 200°C, check the cooking, the rolls should be golden brown.
6. When they come out of the oven, let them cool, then remove the stainless steel rings.
7. Place the roll upright and add Hazelnut and Cocoa Spread on top of the roll.
8. Crush some hazelnuts, then sprinkle them on the spread.

To be enjoyed without further delay!