Chocolate Hazelnut Croissants

Name: Chocolate Hazelnut Croissants
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: European, Mediterranean, French
Ingredients: 7 slightly stale croissants; ¾ cup chopped dark chocolate (can use semisweet or a combination); 1/3 cup chopped raw hazelnuts (for the top); 2 cups hazelnuts - to make hazelnut flour; Powdered sugar - for the top; 1 ¼ cup (166g) hazelnut flour; ½ cup (100g) sugar; 2 eggs; 1/2 cup (112g) butter room temp; ¼ tsp salt (to taste, I like it saltier); ⅓ cup water; ⅓ cup sugar; 2 tbsp hazelnut flour

13 steps

Prep:1hCook:30min

This is one of my favourite ways to use up leftover croissants. This combo is SO good, kinda like Nutella but better with the roasted hazelnut flavour shining through. They’re crispy, flaky, and the melted chocolate inside just takes them to another level. This recipe makes 6-8 depending on how much filling you use. I made 8

Updated at: Sat, 22 Jun 2024 04:52:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories967.5 kcal (48%)

Total Fat74.2 g (106%)

Carbs67.3 g (26%)

Sugars40.8 g (45%)

Protein17.1 g (34%)

Sodium301 mg (15%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

7croissants

slightly stale

¾ cupdark chocolate

chopped, can use semisweet or a combination

⅓ cupraw hazelnuts

chopped, for the top

2 cupshazelnuts

to make hazelnut flour

Powdered sugar

for the top

Filling

1 ¼ cuphazelnut flour

½ cupsugar

2eggs

½ cupbutter

room temp

¼ tspsalt

to taste, I like it saltier

Syrup

⅓ cupwater

⅓ cupsugar

2 Tbsphazelnut flour

Instructions

Step 1

Preheat oven to 350 and spread the hazelnuts in a single layer, on a lined baking pan. Roast the hazelnuts for 15-20 minutes.

Step 2

Remove from oven, wrap them in a clean kitchen towel and let it steam for about 10 minutes.

Step 3

Rub the hazelnuts in the kitchen towel to remove the most of the skins. Let it cool and place in blender or food processor to grind to a powder. Be careful not to overdo it cuz it will become hazelnut butter.

Make the Syrup:

Step 4

Combine sugar, water and 1½ tbsp of hazelnut flour in a medium pot. Cook the mixture over medium heat for about 10 minutes. Take off heat and let it cool.

Make the Filling

Step 5

Add butter and ½ cup sugar to a large bowl and beat until light and fluffy. Crack in the eggs and beat until combined.

Step 6

Add in 1 ¼ cup of the hazelnut flour and salt. Beat until combined. Taste to see if you want more salt or not (I like it slightly saltier for the salted nut effect).