Gluten-Free Nuss Nougat Croissant
Indulge in the irresistible charm of Gluten-Free Nuss Nougat Croissants, a recipe that reimagines classic French pastries for gluten-free diets without sacrificing flavor or texture. Featuring a buttery, flaky dough made from a carefully crafted gluten-free flour blend, these croissants are layered with ribbons of rich, creamy Nuss Nougat filling for a decadent treat. This recipe incorporates traditional techniques, like dough folding and chilling, to create perfectly crispy layers and a golden finish. With only a handful of wholesome ingredients and easy-to-follow instructions, these croissants are ideal for special breakfasts or dessert indulgences. Complete them with a dusting of powdered sugar for a bakery-worthy presentation that's sure to impress. Perfect for anyone seeking gluten-free pastries that balance gourmet flair with homemade comfort!
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Recipe Information
Ingredients
- 350 grams Gluten-free flour blend
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 250 grams Unsalted butter (cold and cubed)
- 150 ml Warm milk (dairy or plant-based)
- 50 grams Sugar
- 1 packet Active dry yeast
- 2 pieces Large eggs
- 200 grams Nuss Nougat filling
- 1 piece Egg (for egg wash)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Start by preparing the yeast mixture. In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, add the gluten-free flour blend, xanthan gum, and salt. Mix well to combine the dry ingredients.
Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Pour the yeast mixture into the flour and butter mixture. Add the eggs and mix until a dough forms. The dough should be smooth and slightly sticky.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill.
Once chilled, roll out the dough on a lightly floured surface into a rectangle about 40x20 cm.
Fold the dough into thirds like a letter (fold the top third down over the center, then fold the bottom third up over that).
Rotate the dough 90 degrees and roll it out again into a rectangle of similar size. Repeat the folding process two more times, then wrap the dough and chill for another hour.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll the chilled dough into a large rectangle about 5 mm thick. Cut into triangles for croissants.
Place a tablespoon of the Nuss Nougat filling at the wide end of each triangle and roll towards the point to form croissants.
Place the croissants onto the prepared baking sheet and let them rise for about 20 minutes at room temperature.
Brush the tops of the croissants with beaten egg to enhance browning.
Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
Let the croissants cool slightly on a wire rack, then dust with powdered sugar before serving.
Nutrition Facts
Calories |
4731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.5 g | 371% | |
| Saturated Fat | 156.9 g | 785% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 460.8 g | 168% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 187.6 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 564 mg | 43% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
