Nut-Free Nuss Nougat Croissant
Indulge in the delightful layers of these Nut-Free Nuss Nougat Croissants, a perfect twist on the classic German pastry that swaps out traditional nut-based fillings for a decadent chocolate-vanilla nougat made with dark chocolate and cream cheese. These buttery, flaky croissants feature a homemade dough enriched with real butter, skillfully laminated to achieve those irresistible airy layers. With a rich, nut-free filling and a glossy egg-washed crust, they are baked to golden perfection and make a stunning addition to any breakfast table or snack platter. Whether you're catering to nut allergies or simply looking for a unique twist on a beloved classic, this recipe is destined to impress. Perfectly crafted for weekend brunches, coffee breaks, or as an enticing treat for chocolate lovers, these croissants are as satisfying to make as they are to eat.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 180 grams Unsalted butter, cold
- 25 grams Sugar
- 5 grams Salt
- 7 grams Active dry yeast
- 120 milliliters Milk, warm (about 37°C)
- 100 grams Dark Chocolate, chopped
- 1 teaspoon Vanilla extract
- 50 grams Cream cheese
- 1 Egg yolk
- 1 Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
In a medium bowl, dissolve the yeast in warm milk and let it stand for about 5 minutes until frothy.
In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and mix until a rough dough forms.
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, prepare the chocolate-vanilla nougat filling. In a small saucepan over low heat, melt the chopped dark chocolate, stirring constantly.
Once melted, remove from heat and mix in the vanilla extract and cream cheese, stirring until smooth and well combined. Set aside to cool.
After the dough has risen, punch it down and roll it out into a rectangle about 25x40 cm on a floured surface.
Slice the cold butter into thin sheets and evenly distribute it over the dough. Fold the dough into thirds like a letter.
Roll the folded dough into a rectangle again, then fold into thirds once more. Repeat the rolling and folding one more time.
Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Roll out the chilled dough into a rectangle and cut it into 8 triangles.
Spread about a tablespoon of the nougat filling on the wide end of each triangle. Roll the dough from the wide end to the tip to form croissants.
Place the croissants on the prepared baking sheet, brush each with egg wash, and let them rise for 15 minutes.
Bake in the preheated oven for 15-20 minutes, or until golden brown.
Allow the croissants to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.8 g | 268% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2309 mg | 100% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 58.9 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 384 mg | 30% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1355 mg | 29% | |
*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.
