It is day 4 and we were needed to figure out what to do with left over croissants that had gone stale. To throw the product out would be a huge waste of money, labor, and a potentially useful product so chef decided to try a new experience. He was asking if anyone had Nutella in their possession and of course I did because it is a staple in my college dorm lifestyle, so I took a quick trip back to my room to get this Nutella. When I came back into the lab everyone was wondering what we were doing with it and then chef had his demo. He was able to use leftover hazelnut filling, old croissants, and some almond and sugar for topping. The way it was made was by cutting the croissant in half, moistening the pastry with a lemon/orange syrup and spreading one side with Nutella and the other half with nut filling. More of the nut filling was spread on top so that the garnish of sugar and almonds would stick. They were baked in the oven so that the almonds roasted. The pastry was finished with powdered sugar. I absolutely loved this pastry. It showed us how there are ways to use up products that may seem less than ideal, to make them a very appealing product that appears more fancy than the original product itself, which you can also make more money off of.