Strawberry & Yogurt Croissant

Preparation

1. Preheat oven to 360°F. Remove croissants from the freezer and let thaw for 20 minutes.
   
2. Bake croissants for 18 - 20 minutes until golden crisp on the outside. Let cool.
3. Slice the croissant in half lengthwise from the side, but not all the way through. Spread whipped Greek yogurt inside and layer the fresh strawberry slices. Close the croissant.
   
4. Add a warm drizzle of chocolate hazelnut sauce and garnish with pistachio crumble or powdered sugar (optional).

Whipped Greek Yogurt

1. Add all ingredients to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer).
2. Begin mixing on low for about 20 seconds until the liquid cream begins to mix with the yogurt. Slowly increase power to the highest speed.
3. After about 2 minutes of whisking, reduce the speed and shut off the mixer. Use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in.
4. Mix for another 2-3 minutes or until peaks form when the whisk is removed. Peaks should not be too stiff but still stand up. Store in a sealed container in the fridge for up to 5 days.