Vegan blueberry croissant with a lemon cream cheese filling

1. Bake the croissants for 15-18mins and cool to room temperature
2. Beat the cream cheese with the zest of 3 lemons and the maple syrup, checking the taste as you go
3. Put the mix into a piping bag with nozzle and pipe into the croissant
4. Sprinkle over the biscoff crumbs

Optional extra – top with blueberries, cherries or any soft fruit