Toasted Hazelnut Croissants with Chocolate

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.


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


  1. 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.
  2. 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.
  3. For the syrup, dissolve sugar with water and hazelnut powder in a pot, simmering for 10 minutes. Cool it down afterwards.
  4. For the filling, cream together butter and sugar until airy, then beat in eggs. Fold in the hazelnut powder and salt to taste.
  5. Cut croissants horizontally without going all the way through, and generously brush the inside with syrup.
  6. Fill with the hazelnut paste and sprinkle with chocolate pieces.
  7. Seal the croissants, top with a line of filling, and garnish with chopped hazelnuts.
  8. Arrange the prepared croissants on a parchment-lined baking sheet and bake for 15-18 minutes until they’re crisped to perfection.
  9. Let the croissants cool slightly before serving to allow the flavors to meld.

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