Imagine a moment of pure bliss as you bite into a tender, freshly-baked crescent pastry. Each piece is meticulously crafted with a velvety filling of hazelnut-chocolate cream that gently melts upon contact, enveloping your senses in a sweet embrace. These exquisite pastries combine a comforting yeast dough with the luxurious indulgence of hazelnut and chocolate, ensuring each bite is as fulfilling as it is delightful. This recipe yields approximately 26 small crescents, perfect for sharing or savoring solo.
Why You’ll Love This: These crescent pastries are a true labor of love, reflecting the art of baking in every curve and crinkle. Here’s why they’ll capture your heart:
- Homemade Freshness: Each batch is made from scratch, offering unparalleled freshness and flavor.
- Rich Filling: The combination of hazelnut and chocolate provides a creamy texture and complex taste that elevates this from a simple snack to a gourmet treat.
- Perfectly Portioned: Small in size but big on taste, these crescents are just the right amount for a satisfying treat without the guilt.
Perfect Occasion: These crescent pastries are ideal for numerous occasions:
- Holiday Gatherings: Serve them during festive celebrations; they’re sure to be a hit!
- Tea Time Delight: Perfect with a cup of tea or coffee, they add a touch of elegance to your afternoon break.
- Gift Giving: Wrapped in a lovely box, they make a thoughtful and delicious gift for friends and family.
Decoration Tips:
- Dust with Powdered Sugar: A light dusting not only enhances their appearance but adds a subtle extra sweetness.
- Drizzle with Chocolate: For an added decadent touch, drizzle melted chocolate over the baked crescents before serving.
- Edible Gold Leaf: For a truly luxurious finish, apply a small piece of edible gold leaf on each crescent.
Ingredients:
- Yeast Dough:
- 250 ml milk
- 1 packet dry yeast
- 5 tbsp sugar
- 500 g flour
- A pinch of salt
- 1 egg yolk
- 100 ml oil
- Filling:
- 1 tsp hazelnut-chocolate cream per crescent
- For brushing:
- Egg-milk mixture
- Warm the milk slightly and dissolve the yeast and sugar in it. Add this mixture to the flour, salt, egg yolk, and oil to form a smooth dough.
- Allow the dough to rise in a warm place for about an hour until it doubles in size.
- Divide the dough into 26 pieces, each weighing approximately 35 grams, and roll each piece into a thin oval.
- Spread hazelnut-chocolate cream on one half of each oval, then make about 10 small cuts with a sharp knife on the other half.
- Shape into crescents and brush with the egg-milk mixture.
- Bake in a preheated oven at 180°C (350°F) for about 13-15 minutes or until golden brown.
Enjoy these beautifully crafted crescent pastries, a sweet testament to your baking skills and a delight to share with loved ones.
