Nuss Nougat Croissant
Indulge in the decadent delight of homemade Nuss Nougat Croissants, where layers of buttery, flaky pastry meet a luscious, melt-in-your-mouth hazelnut nougat filling. This recipe combines the art of classic French pastry-making with the rich, nutty sweetness of nuss nougat spread, creating a perfect marriage of texture and flavor. From crafting the buttery laminated dough to shaping and rolling crescents packed with creamy nougat, every step in this process celebrates the art of bakery perfection. Once baked to a golden brown, these croissants are irresistibly crisp on the outside while tender and indulgent within. Perfect for breakfast, snack time, or dessert, these 12 servings of pure pastry bliss are a feast for both the eyes and the palate. With keywords like “flaky croissants,” “homemade pastry,” and “hazelnut nougat filling,” this recipe is a must-try for pastry enthusiasts seeking a gourmet touch.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 grams Unsalted butter
- 250 milliliters Milk
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 200 grams Nuss nougat spread
- 1 large Egg
- 15 milliliters Water
Instructions
In a large bowl, whisk together the flour, sugar, and salt. In another bowl, dissolve the yeast in lukewarm milk.
Pour the milk and yeast mixture into the flour mixture. Stir until a dough begins to form.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rise for 1 hour or until doubled in size.
While the dough is rising, shape 250 grams of the butter into a 20cm x 20cm square, placing it between two sheets of baking paper. Chill until firm but still pliable.
Once the dough has risen, roll it out into a rectangle twice the size of the butter square. Place the butter in the middle of the dough, fold the dough's edges over the butter, and seal the edges.
Roll the dough into a long rectangle, then fold into thirds like a letter. Wrap in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process twice more.
Roll the dough into a large rectangle about 0.5 cm thick. Cut into triangles with a base of about 12 cm.
Place a teaspoon of nuss nougat spread near the base of each triangle, then roll the dough from base to tip to form the croissant shape. Curve slightly to form a crescent.
Place the croissants on a baking tray lined with parchment paper. Cover and let rise for another 30 minutes.
Preheat the oven to 200°C (392°F).
In a small bowl, beat the egg with water to make an egg wash. Brush over each croissant.
Bake the croissants for 15-20 minutes until golden brown and fully puffed. Let cool slightly before serving.
Nutrition Facts
Calories |
5904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.5 g | 492% | |
| Saturated Fat | 202.6 g | 1013% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 4286 mg | 186% | |
| Total Carbohydrate | 567.7 g | 206% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 177.3 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 712 mg | 55% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2007 mg | 43% | |
*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.
