Dark chocolate cream dessert nems

Roast the hazelnuts in the oven for 5 minutes at 180°C, then crush them.

Dab some butter on the brick pastry sheets. Pour the Marie Morin dark chocolate cream dessert into a piping bag.

Pipe a line of Marie Morin dark chocolate cream dessert onto the brick pastry sheets and sprinkle with hazelnuts.

Fold the pastry tight, then sear the nems in some melted butter until golden.

Serve the nems with some custard.