Croissants with Chocolate, Ginger and Hazelnuts
Preheat the oven to 400°F. Roll out the puff pastry and cut into 6 equal triangles. Whisk the egg yolk with the cream. Brush the triangles with the egg mixture and sprinkle with the hazelnuts (approximately 1/4 cup). Press the nuts gently into the pastry and place upside down on a baking sheet lined with parchment paper.
Chop the chocolate-covered ginger sticks and chocolate bar and sprinkle over the triangles. Roll up from the wide ends to the tips. Brush with the egg mixture again and bake in the preheated oven for 15-20 minutes, until golden. Serve dusted with powdered sugar.