These decadent croissants are filled with a rich, nutty paste made from freshly roasted hazelnuts and a hint of salt, paired with the lusciousness of melted chocolate. The homemade hazelnut syrup adds a layer of sweetness and depth that elevates this pastry from a simple breakfast item to a gourmet treat.
Ingredients:
For the Toasted Hazelnuts:
- 1 cup hazelnuts
- Water for steaming
For the Hazelnut Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1½ tbsp ground hazelnuts
For the Hazelnut Filling:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1¼ cups ground hazelnuts
- A pinch of salt (adjust to taste)
For Assembly:
- 6 day-old croissants
- 1/2 cup chopped dark chocolate
- Chopped hazelnuts for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Arrange hazelnuts on a lined baking tray in a single layer and toast for 15-20 minutes until golden.
- Encase the warm hazelnuts in a kitchen towel, allowing them to steam for 10 minutes, then rub to remove skins. Once cooled, process into a fine powder, taking care not to make butter.
- For the syrup, dissolve sugar with water and hazelnut powder in a pot, simmering for 10 minutes. Cool it down afterwards.
- For the filling, cream together butter and sugar until airy, then beat in eggs. Fold in the hazelnut powder and salt to taste.
- Cut croissants horizontally without going all the way through, and generously brush the inside with syrup.
- Fill with the hazelnut paste and sprinkle with chocolate pieces.
- Seal the croissants, top with a line of filling, and garnish with chopped hazelnuts.
- Arrange the prepared croissants on a parchment-lined baking sheet and bake for 15-18 minutes until they’re crisped to perfection.
- Let the croissants cool slightly before serving to allow the flavors to meld.
