no waste
Preparation : 10 min
Prepare the ingredients.

- Cut the croissants into pieces and pour into the mixing bowl with the brown sugar, the flour, the cinnamon, and the baking powder.
- Mix with the leaf attachment until you obtain a crumbly texture.
- Add the butter, then the eggs.
- Mix until you obtain a compact pastry.
- Shape a dumpling of around 6 cm in diameter.
- Place the dumpling on a tray and store in the refrigerator to cool for 30 minutes.
- Retrieve the dumpling, paint with egg and roll in the brown sugar.
- Cut out 10 to 12 discs.
- Arrange on a baking tray and bake for 16 minutes at 160°C.
Chef's tip
Tip 1: Replace the cinnamon with lemon zest.

Tip 2: You can replace the egg with milk for the glaze.