Stuffed White Chocolate and Clementine Croissant

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  • 2 eggs
  • 4 ounces heavy cream
  • 2 croissants, halved
  • 2 clementines, peeled and chopped
  • 2 ounces white chocolate, grated


Whisk eggs and cream together in a medium bowl. Dip croissant halves into the mixture to coat, then place on a nonstick baking tray.

Arrange clementines and white chocolate on croissant half, put tops on and bake at 425º F for 6 to 8 minutes.

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