Pig's ears with chocolate and nuts

Ingredients for 1 servings:

• 50 g hazelnuts, ground
• 1 roll of toffee batter, approx. 275 g, from the refrigerated section
• 50 g crème fraîche
• 100 g dark chocolate
• 25 g sugar
• 1 egg yolk for brushing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Melt the crème fraîche and chopped chocolate in the microwave for about 1 minute at 600 watts (or use a double boiler). Stir occasionally. Add the sugar, mix well, and let cool. Roll out the puff pastry and spread the chocolate mixture on top. Sprinkle with the ground hazelnuts. Roll the dough up from both long sides to the center and then place in the freezer for about 15 minutes. Cut the chilled dough into slices about 1 cm thick. Place these on a baking sheet lined with baking paper and brush with egg yolk. Bake in an oven preheated to 210°C (top/bottom heat) for about 20 minutes on the middle rack. My recommendation: enjoy lukewarm.