Schulstad strawberries and cream chocolate croissant

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1. Bake the croissant for approx. 20 minutes at 190°C.
2. Once cooked, cut the chocolate croissant in half and spread a generous amount of clotted cream on the bottom half of the croissant.
3. Cut strawberries in half and lay evenly on top of the clotted cream.
4. Place top of croissant on top of the strawberries and serve!