Croissants with fresh goat cheese

Cut the smoked salmon into very thin strips.

Spread the fresh goat cheese over the croissant dough, then distribute the salmon on top.

Separate the dough into triangles (you should have 8 triangles per roll).

Roll up the triangles from the wide end toward the center to form croissants.

Place them on a baking sheet lined with parchment paper.

Brush with egg yolk.

Preheat the oven to 190°C and bake for 15 minutes.

Serve warm.