Nutella filled Croissants | How to make Nutella filled Croissants

By Paromita Nath  |  1st Mar 2016  |  
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  • Nutella filled Croissants, How to make Nutella filled Croissants
Nutella filled Croissantsby Paromita Nath
  • Prep Time

    12

    Hours
  • Cook Time

    15

    mins
  • Serves

    10

    People

25

0





About Nutella filled Croissants

My daughter always wanted me to bake Croissants, but I delayed it because I hated the folding and chilling method, but came across this less hassle recipe in Biggerbolderbaking.com, a little change from end, rest I followed it completely.

Nutella filled Croissants is a delicious dish which is liked by people of all age groups. Nutella filled Croissants by Paromita Nath has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Nutella filled Croissants at many restaurants and you can also prepare this at home. This authentic and mouthwatering Nutella filled Croissants takes 720 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Nutella filled Croissants is a good option for you. The flavour of Nutella filled Croissants is tempting and you will enjoy each bite of this. Try this Nutella filled Croissants on weekends and impress your family and friends. You can comment and rate the Nutella filled Croissants recipe on the page below.

Nutella filled Croissants

Ingredients to make Nutella filled Croissants

  • 1 cup warm milk
  • 2 + 3/4 cup flour
  • 1 tsp Salt
  • 250 gm chilled butter
  • 4 tbsp sugar
  • 4 tsp dry instant yeast
  • nutella or chocochip for filling
  • 1 egg yolk beaten with 1 tbsp milk or just milk without egg yolk for glaze

How to make Nutella filled Croissants

  1. In a Large bowl ,add the flour,on one end add the salt , sugar ,on the otger end add the yeast,mix it with a wooden spoon. The butter should frozen so that you can grate it properly on the flour mix, grate it super fast.
  2. Next warm your milk, warm means that you can dip your finger in it. Mix all together with a spoon. Dust your work platform with some flour and put the mix on it, it will be crumbling in the beginning but later would be sticky.
  3. Do not mix too much for we want to keep the butters intact as much as possible. Gather all to make a square dough, wrap it a cling film, and let it settle in fridge for 90 minutes maximum. After around 90 minutes, take your dough out.
  4. Next dust your work platform with flour, place the dough on it, put some more flour on the dough so that your rolling pin does not stick, roll your dough, give it a rectangular shape, roll it till it becomes smooth.
  5. If you feel it is not chilled enough and you are having resistance in rolling, keep it in the fridge for another 20 minutes and start the rolling again. This process you got to do, after rolling into rectangular shape, fold from both sides like a book.
  6. Then flip it over, roll a little and fold again like book, this time from the length end, flip and repeat again, do this two more times. Now cover it with double cling film and chill overnight.
  7. Next day take it out, dust your platform and little on the dough, now start rolling the dough to a rectangular shape, where the length is twice the breadth, keeping the thickness to 4 mm. Now cut the dough to 8 cm breadth and 30 cm length.
  8. Keeping the measurement same cut it into triangle, slit a little at the base of the triangle, put nutella just above the slits, you can also add chocochip, now roll it from the slit base of the triangle slowly press the tapered end.
  9. Keep the croissants over a baking paper on a tray, facing the triangle tip in downwards position. As you are finished with all, lightly cover the tray with cling film and keep it in a warm place for two to three hours(Must do this step).
  10. After two hours give them an egg wash or just a milk wash. Pre-heat oven to 230 degree centigrade, bake for 10 minutes, then reduce to 190 degree centigrade and bake for another 5 more minutes, try to keep the tray in the middle slot, for the last 5 minutes put it in the top rack.
  11. All done now , you can enjoy your homemade croissants from scratch. Eat and serve with love. If you love it do keep a small note of appreciation.

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