[irresistible chocolately breakfast…] Mini chocolate croissants


I couldn’t resist making another breakfast idea for you.. As much as I love to make and eat homemade cornflakes, oatmeal or porridge, hot scrambled eggs with bacon and toast, crunchy granola, fresh fruit, creamy yoghurt, slighty moist and rich banana bread, sweet buns with marmelade or honey, fresh whole-grain bread with a lot of cheese, fluffy pancakes with maple syrup, fruity smoothies, crispy waffles with fruit and delicious french toast… (I could continue like this forever..) But today was time for an extraordinary breakfast.

And if I say extraordinary I mean one of the most elaborate and ambitious recipes: Chocolate croissant ! To make croissants you need not only a lot of patience and sensitiveness, you also need to stick strict to the recipe and cooling times. Therefore I only make chocolate crossaints for very special occasions and people I really love (when you read the recipe you will understand what I mean)!


But the effort is absolutely worth it! Homemade chocolate croissants (with your favorite chocolate inside) are light and flaky but also rich and buttery in taste.

Remember, breakfast is the most important meal of the day! Enjoy!

… By the way, also amazing with white or dark chocolate!


Mini chocolate croissants

for the butter plate:
150 g butter
25 g flour

for the yeast dough:
25 g active yeast
30 g butter
250 g flour
150 ml milk
50 g sugar

for the chocolate filling:
80-100 g of your favorite chocolate (milk, white or dark chocolate)
50 g chocolate for decoration

1 egg yolk
3-4 tbsp. heavy cream


  1. Prepare the butter plate. Mix 150 g butter and 25g flour. Then take a plastic wrap and put the mixed butter and flour between one layer of plastic wrap. With a rolling pin roll the dough into a 20 x 12 cm plate. Leave in the wrapping and put in the fridge for 30 minutes.
  2. For the yeast dough warm up the milk and solve the active yeast inside the milk. In another bowl mix flour, sugar, melted butter and the salt. Slowly add the yeast-milk mix and knead together until dough is smooth. Wrap in and put it in the fridge for 30 minutes.
  3. Now comes the tricky part! Take the yeast dough out of the fridge and roll it into a 40 x 25 cm rectangle. Take the butter plate and place it right in the middle of the yeast dough (this should be easy because of the plastic wrap). Remove wrapping. Then fold the yeast dough around the butter plate until it’s completely covered with it (just fold it lengthwise first and crosswise afterwards). Take your rolling pin again and carefully roll out the dough again until it’s the same size gain (40 x 25 cm). Fold it again like before. Put in the fridge for 30 minutes. After 30 minutes repeat the rolling and folding part again. Then put the dough into the fridge for 1 hour. Roll out again into a long rectangular (approximately about 80 cm long and 15 cm wide). Cut into equilateral triangles.
  4. For the chocolate filling. Take your favorite chocolate and cut into smaller chunks. Take a triangle and roll it out to enlarge slightly. Now place the chocolate at the shortest end and roll towards the tip. The dough should overlap about 2-3 times with the tip sticking out from underneath. If you want you can shape the ends of the croissant inward, forming a the typical crescent shape.
  5. Preheat oven to 210°C. Prepare baking sheets with baking paper. Place the croissants on the sheets. In a small bowl, whisk together egg yolk and heavy cream, and lightly brush over the tops of your croissants.
  6. Depending on your oven and the size bake them for about 15-20 minutes. After baking remove from oven and let them cool for 10-15 minutes on the baking sheet before remove completely to a wire rack. For decoration melt 50 g of chocolate and sprinkle over croissants.



Have fun baking!


[maybe the best breakfast ever… do it the canadian way!] Pancakes with maple syrup and caramelized bacon chips


OH YEES! These are the only words that cross my mind when I am thinking of this enormous batch of fluffy buttermilk pancakes accompanied by golden maple syrup and crispy caramlized bacon chips.

Of course there is a story behind this bombastic and maybe curious breakfast idea…


Two weeks ago I was in Canada to see my brother and to travel around with him. On our trip through the provinces of New Brunswik, Quebec and Ontario along the Saint Lawrence River we not only experienced a snowy and ice cold Canada (up to -25°C!), met nice and open-minded people, we tried as well some new food! During our journey we got to know some new sweet and salty treats.

For example we tried sweet ‘Beaver Tails’ in Ottawa (some fried pastry served with heavy cream, maple syrup, cookie crumbles, bananas…), had the famous smoked meat in Montreal and I really loved the maple leaf shaped cookies we bought in Toronto (crispy cookies with a delicious and creamy maple syrup filling)! And of course we were forced to try ‘poutine’ which is offered throughout all the cities we visited, and can be best described as a layering of french fries, cheese and gravy. Moreover we ate amazings burgers (my favorite one was with caramlized onions and bacon), fantastic pancakes (… Canadian maple syrup rocks!) and mouthwatering sweet potato fries with homemade dips during our trip!

Here are some cold impressions of Toronto, Quebec City, Montreal and Ottawa for you!





In the end I left Canada with a suitcase full of cookies, maple syrup and souvenirs and my mind full of new impressions and recipe ideas! I definitely gonna come back soon (and I really wanna see the Canadian summer some time)!

Inspired by all these goodies I thought about creating an all-in-one recipe which best combined all different flavors in a delicious way… And here it is my interpretation of the canadian way of breakfast:

Pancakes with maple syrup and caramelized bacon chips

220 g buttermilk
125 g flour
1 tbsp. baking powder
pinch of salt
3 eggs
2-3 tbsp. butter for baking

for the bacon:
4 slices of thin bacon
4-5 tbsp. brown sugar
0,5 tbsp. cinnamon

200 g blueberries for decoration
Maple syrup


  1. For the bacon: Preheat oven to 190°C. Line a baking sheet with foil and set an oiled wire rack on top. Whisk the brown sugar and cinnamon together. Take a bacon slice and dip into the mix, coating both sides and place it on the rack. Bake for about 18 minutes until the bacon looks caramelized and light brown.
  2. In a bowl separate eggs and beat the egg whites until stiff. In another bowl whisk together flour, salt, buttermilk and egg yolks. Carefully mix in the stiff egg whites into the other mix. Mix until just combined (do not overmix!).
  3. Set a frying pan or large skillet over medium heat. Put a little butter and wait until it’s melted and bubbly. Pour some batter in the pan. Cook until surface of pancake has some bubbles then flip with a spatula and cook until pancakes are golden brown on both sides.
  4. Serve together with blueberries, maple syrup and caramelized bacon.


Do it the Canadian way!



[perfect for breakfast in bed] Sweet Buns

DSC_1187 - Kopie


Imagine a lazy sunday moring… You just woke up, the sun is shining through the curtains of your window and you still feel warm, sleepy and cozy. You are absolutely not in the mood of getting up and leave your comfortable and homy bed… But your begging for a hot coffee to enjoy in bed..?

Yep, then you are a breakfast-in-bed-person (just like me)!


There is no better way to start your sunday mornings like this. Hot coffee or tea, a fresh orange juice and your favorite breakfast like cereals, toast, crossaints, eggs, bacon (!), pancakes, scones, muffins, waffles, etc… Today I will present you some sweet buns, which are perfect to be eaten in bed, because they are crumble-free and amazing together with your favorite marmelade (on the pictures you can see my favorite homemade Amaretto mango marmelade!). I added a few cranberries to intensify the fruity taste. Sounds like the perfect start, right?

So, keep in mind to have breakfast in bed with your favorite person next weekend!

Sweet buns

650 g flour
40 g sugar
pinch of salt
21 g fresh active yeast
125 g potato mash (about 3 small potatoes)
60 g butter
1 egg
125 ml milk
125 ml buttermilk
50 g (or more) dried cranberries


  1. For the potato mash just cook 125 g potatoes and mash them with a fork. While still warm mix in the butter.
  2. In another bowl mix the egg, milk and buttermilk (ingredients should be room temperatured). Crumble the yeast and add it to the mix. Now take the potato mash and mix in the bowl as well.
  3. In another bowl mix flour, sugar, salt, cranberries and add this mix to the liquid ingredients. Knead for about 5-10 minutes until a very smooth and not sticky dough comes out. Let it rest for at least 1 hour.
  4. Preheat oven to 190°C. Take the dough, knead it again and form any shapes you like. Place on a baking paper and let the yeast react again for 20 minutes. Then bake buns for 20-25 minutes (depends on size of your buns! But be careful and don’t bake them for too long, then your buns will be dry and crumbly). Let them cool on a wire rack and enjoy them still warm.



Have fun baking!