Add the dough ingredients to a large bowl - remember that the milk should not be too hot!

Knead the dough with a mixer (dough hook) or by hand - knead until the dough is smooth and elastic.

Cover the bowl with the dough with a cloth and set aside in a warm place for about an hour to rise and double in volume.

Lightly knead the risen dough and place it on a lightly floured surface.

Roll out the dough into a round disc about 0.5 cm thick.

Cut the dough into 8 triangles - I first cut it into four, and then each piece in half again.

At the base of each triangle, apply a teaspoon of Biscoff cream and lightly spread it towards the tip - but do not reach the edges.

Roll the triangles into crescents, starting from the base - gently stretch the dough as you go.

Arrange the croissants on a large baking sheet lined with baking paper - keep spaces between the croissants.

Cover the croissants with a cloth and leave them for about 30 minutes to puff up.

While the croissants are rising, preheat the oven to 180℃ (top/bottom heat mode).

Place the croissants in the oven and bake for about 20-25 minutes - until golden brown.

After baking, cool the croissants.

Heat the heavy cream, to the hot cream add the broken chocolate and Biscoff cream - mix thoroughly.

Spread or dip the croissants in the glaze.

Finally, you can sprinkle the top of the croissants with crushed Lotus cookies.