Cornetti Con Panna | Chef Billy Parisi

Ingredients

• 1 pound of Philadelphia cream cheese
• zest of 1 lemon
• ¾ cup of sugar
• ¼ cup of milk
• 1 cup of hazelnut chocolate spread
• 6 large croissants
• Add the cream cheese, lemon, sugar and milk to a standing mixer with the paddle attachment and whip on high speed for 5 to 6 minutes or until light and fluffy.
• Remove half of it and place in a piping bag and set aside.
• Add the chocolate spread to the mixer with the other half of the whipped cheese mixture and mix on low speed until combined. Add it to a separate piping bag.
• Slice the croissants down the middle without going all the way through.
• Next, fill the croissants with the different fillings.
• Serve!