Prepare the batter: In a bowl, combine the eggs, milk, sugar, and vanilla with a hand whisk.
2 eggs, 120 ml full-fat milk, 50 gs granulated white sugar, 1 tsp vanilla essence
Prepare the strawberries & cream filling: In a bowl, add the cream and jam, and swirl the jam into the cream, leaving visible ripples. Transfer the filling into a piping bag or zip-lock bag.
100 gs thick cream, 50 gs strawberry jam
Prepare the chocolate filling: Fill a piping bag or zip-lock bag with nutella.
50 gs Nutella
Fill the croissants: Using a small knife, make a 1-inch slit into the croissant on one side, making sure that the whole does not reach the other side of the croissant or the filling will leak out. Using your fingers, open the slit and pipe the filling using the piping bag or zip-lock bag until the croissant puffs up and feels full.
2 full-size croissants (store-bought or fresh)
Coat the filled croissants in the French toast batter by placing them in the batter for at least 1 minute per side. You can also place them in the batter overnight and allow them to soak up the liquid for longer.
Pre-heat the oven to 160 degrees Celsius. When ready to bake, place the soaked croissants on a baking pan lined with parchment paper and brush the remaining egg mixture on top. Bake the croissants for 15-20 minutes, until the top is crispy.
Top the ready croissant French toast with maple syrup, cream, and toppings of your choice.
Whipped cream, Maple syrup, Strawberries, Chopped Pistachios