Notes:
* When rolling the croissant dough around the mould cones, make sure to secure the tip firmly to prevent them from unravelling during baking.
* Feel free to customise the jam by using your favourite berries or fruits. Raspberry, strawberry, or mixed berries also work wonderfully with this recipe.
* Leftover cream can be used in various ways: spread it on toast or bagels, dollop it on pancakes or waffles, or mix it into your morning oatmeal for a creamy indulgence.
* These croissants are best enjoyed on the day they are made for the ultimate freshness and texture. However, you can store any remaining croissants in an airtight container in the refrigerator for a day or two.
* To save time, you can prepare the blueberry jam and cream filling in advance, storing them separately in the refrigerator until ready to use. This makes assembling the croissants quicker when you're ready to serve them.
* If you don't have stainless steel cone moulds, you can make them using aluminium foil or baking paper. Experiment with different fillings, such as Nutella, almond paste, or fruit preserves, to create an assortment of Mini Stuffed Croissants for a delightful dessert platter or party offering.
