Once the brioche dough is ready roll it out to a 47x47cm square. You may need to flour the dough everytime you turn it around.

Cut away 1 cm of the dough on each side, so that it has really precise edges.

Cut the remaining dough into 9 squares with a size of 15x15 cms.

On each square spread 2 tsp goat cheese and 15g of bacon cubes.

Roll the crossaints from one croner over to the diagonal sitting corner. 

Squeeze the ends of the rolls together, so no goat cheese can get lost while baking.

Whisk one egg in a small bowl and brush all the croissants with the egg.

Sprinkle salt, some parmesan and some bacon cubes over the croissants as a topping.

Put them gently on an oven tray with baking paper and bake 10-15 minutes at 170°C in a preheated ventilator oven.