My third advent Sunday breakfast combines French classics with Christmas flavors: sweet cinnamon mandarins and salty brie cheese inside a fresh croissant. Perfect with a big bowl of dark roasted coffee in candle light.
One croissant One mandarin 50 g brie cheese 1 teaspoon honey 1/4 teaspoon cinnamon
Peel the mandarin and remove the white pith. Cook one tablespoon of water, honey and cinnamon in a pan until the mixture boils, then add the mandarin pieces, mix gently and remove from heat. Cool down. Cut the croissant and fill with brie cheese chuncks and mandarins. Decorate with pecans and enjoy immediately!