A hazelnut-filled croissant is a delicious dessert that combines the richness of butter and the flakiness of croissant dough with a creamy, nutty filling made from hazelnuts. This combination of flavors creates the perfect balance between the crispy outer layer of the croissant and the soft, aromatic filling inside. While the preparation may seem complex, with a few simple steps, you can enjoy this luxurious pastry, which is ideal for breakfast, a snack, or even as a special dessert for special occasions. Not only is it delicious, but the hazelnut-filled croissant is perfect for lovers of traditional sweets as well as those who appreciate a rich and innovative filling.
Ingredients:
For the croissant dough:
- 500g all-purpose flour (type 550)
- 10g fresh yeast (or 7g dry yeast)
- 1 teaspoon salt
- 2 teaspoons sugar
- 300ml lukewarm water
- 50g unsalted butter, melted
- 1 egg (for brushing)
- 250g unsalted butter (for laminating the dough)
For the hazelnut filling:
- 200g hazelnuts (roasted and peeled)
- 150g powdered sugar
- 2 teaspoons cocoa powder
- 100g unsalted butter, softened
- 1 teaspoon vanilla sugar
- 2-3 teaspoons milk (if necessary)
- A pinch of salt
For glazing:
- 1 egg, beaten (for brushing the croissants before baking)
- 1 teaspoon milk (optional, for glazing)
Preparation:
1. Preparing the Croissant Dough: The first step in making the croissants is to prepare the dough. In a large bowl, combine the flour, yeast, salt, and sugar. Make a well in the center and add the lukewarm water. Stir the ingredients lightly, then add the melted butter. Mix until you get a soft but not too sticky dough. You can start mixing with a spoon and then continue kneading by hand. If the dough is too sticky, add a little more flour, but be careful not to overdo it, as the dough should remain soft and elastic.
Once you’ve shaped the dough, place it on a floured surface and knead for a few more minutes until smooth. Shape the dough into a ball, place it in a lightly oiled bowl, cover it with a clean cloth, and let it rise for about 1-1.5 hours, or until it doubles in size.
2. Preparing the Hazelnut Filling: While the dough is rising, prepare the hazelnut filling. In a food processor, grind the roasted hazelnuts into a fine texture. Then, add the powdered sugar, cocoa powder, softened butter, vanilla sugar, and a pinch of salt. Blend everything together until you get a smooth, creamy mixture. If the filling is too thick, you can add a teaspoon of milk at a time until you reach the desired consistency. The filling should be thick enough to spread easily but not too runny.
Once the filling is ready, place it in a bowl and set it aside to ensure it doesn’t become too firm before being used in the croissants.
3. Laminating the Dough and Shaping the Croissants: Once the dough has risen, place it on a surface and gently press out any air. Divide the dough into two equal parts. Roll out each part into a rectangle about 5mm thick. On each rectangle, spread half of the butter for laminating. Then, fold the dough like an “envelope” to trap the butter inside. This process should be repeated two more times to create multiple layers of dough. Each time, chill the dough for about 30 minutes before rolling it out again.
Once you’ve completed the laminating process and chilled the dough, roll it out once more on a floured surface into a rectangle about 3mm thick. Cut the rectangle into triangles of about 10cm wide at the base. At the wider end of each triangle, place a small amount of the prepared hazelnut filling. Roll the triangles from the wide end to the narrow tip, forming a croissant shape.
4. Baking the Croissants: Once the croissants are shaped, place them on a baking sheet lined with parchment paper. Brush them with a mixture of the beaten egg and a little milk to achieve a nice golden color during baking. Let the croissants rest for about 30 minutes to rise slightly.
Preheat the oven to 200°C (392°F). Place the croissants in the oven and bake for 15-20 minutes, or until they are golden brown and crispy on the outside. Once they are done, remove them from the oven and allow them to cool on a wire rack.
5. Serving the Croissants: The hazelnut-filled croissants are best served while they are still warm. They are perfect for breakfast, a snack, or even as a dessert paired with a cup of coffee or tea. You can dust them with powdered sugar or even drizzle them with melted chocolate for an extra indulgent touch. Enjoy the perfect combination of flaky dough and creamy filling.
Tips:
- If you want to speed up the process, you can use store-bought puff pastry instead of making the dough from scratch. Just make sure to chill it well between folds to create nice layers during baking.
- Instead of hazelnuts, you can use other nuts such as almonds or walnuts, depending on your preference.
- You can enhance the hazelnut filling with a touch of vanilla extract or even a pinch of cinnamon for added aroma and flavor.
Conclusion: Hazelnut-filled croissants are a true delight for those who love sweet and nutty flavors. Although the preparation may seem challenging, it actually consists of a few simple steps, and the result is definitely worth the effort. Whether you’re making them for a special occasion or as a daily treat, these croissants will impress with their rich flavors and texture.
