Croissant with Nutella and walnuts

Croissant with Nutella and walnuts – a simple delicacy with a unique taste, perfect for breakfast or as a snack at any time of the day. These quick croissants are crispy on the outside, fluffy, and filled with delicious filling, bringing a touch of indulgence in every bite.

Preparation time: 20 minutes
Waiting time: 12-14 hours (including refrigerator time)
Baking time: 18-23 minutes
Number of servings: 12 croissants

Ingredients you need:
- 25 g fresh yeast
- 3 tablespoons sugar (approximately 45 g)
- 120 ml warm milk
- 250 g flour
- 1/2 teaspoon salt
- 150 g butter (preferably unsalted, at room temperature)
- 150 g Nutella
- 100 g walnuts (ground)
- 1 tablespoon raisins
- 1 egg yolk (for brushing)

The history of the croissant:
The croissant is a symbol of French pastry, but its origins are more complex and fascinating. Although we often associate the croissant with French culinary culture, it is believed that its shape is inspired by a pastry product from Central Europe. Croissants are made from a puff pastry, which is an ancient technique of preparing dough by alternating layers of dough and butter to achieve a flaky texture. The addition of fillings, such as Nutella and walnuts, is a modern variation that brings a touch of creativity and flavor to this classic recipe.

Steps to prepare Nutella and walnut croissants:

1. Activating the yeast:
In a small bowl, crumble the fresh yeast and mix it with the 3 tablespoons of sugar. Add the warm milk (not hot!) and let the mixture sit for 5-10 minutes until it becomes frothy. This step is essential as it ensures the activation of the yeast, which will make the dough rise.

2. Preparing the dough:
In a large bowl, mix the flour with the salt, then add the cubed butter. Use your fingers to combine the butter with the flour until the mixture resembles fine breadcrumbs. When the butter is well incorporated, pour in the yeast and milk mixture and mix until you obtain a homogeneous dough.

3. Kneading and cooling:
Form the dough into a ball, wrap it in plastic wrap, and let it cool in the refrigerator for 30 minutes. This step not only cools the dough but also helps develop the flavors.

4. Rolling and folding:
After the dough has been in the fridge, take it out and place it on a lightly floured surface. Roll it into a rectangular sheet about 40 cm long and 25 cm wide. Fold it in thirds, like a letter, then roll it out again. Repeat this process four times. This will create fine layers of dough and butter, essential for the croissant's texture.

5. Final cooling:
After you finish folding, wrap the dough in plastic wrap again and let it cool in the fridge overnight. This waiting time is crucial for achieving fluffy and flavorful croissants.

6. Shaping the croissants:
The next day, take the dough out of the fridge and roll it into a rectangular sheet about 40 cm by 25 cm. Cut the sheet into triangles. In a small bowl, mix the Nutella, ground walnuts, and raisins. Place a tablespoon of filling at the base of each triangle and roll it from the base to the tip, forming a croissant.

7. Placing and proofing:
Place the croissants on a baking tray lined with parchment paper and let them sit at room temperature for 2-3 hours until they double in size. This proofing time is essential for achieving a flaky texture.

8. Brushing and baking:
Mix the egg yolk with a tablespoon of water and brush each croissant with this mixture. Preheat the oven to 230°C. Bake the croissants for 8 minutes, then reduce the temperature to 190°C and continue baking for another 10-15 minutes until they become golden and crispy.

Serving:
Nutella and walnut croissants are delicious warm but can also be enjoyed at room temperature. You can serve them alongside fruit jam or with a cup of flavored coffee or tea. You can also experiment with other fillings, such as dark chocolate, cream cheese, or fresh fruits.

Practical tips:
- Use quality butter to achieve a rich taste.
- If you don't have fresh yeast, you can use dry yeast but adjust the amount (about 10 g).
- Make sure the ingredients are at room temperature to facilitate mixing and yeast activation.
- Do not skip the waiting time; it is essential for the final texture of the croissants.
- Experiment with various fillings to find your favorite combination.

Frequently asked questions:
- Can I use whole wheat flour? Yes, but the texture of the croissants will be denser.
- How can I store the croissants? Keep them in an airtight container at room temperature, but they are best enjoyed fresh.
- Is it possible to freeze the croissants? Yes, you can freeze them before baking, and when you want to enjoy them, let them thaw and then bake according to the instructions.

The nutritional benefits are diverse, considering the ingredients used. Walnuts are rich in healthy fats and proteins, while Nutella provides a quick energy boost due to its sugar and cocoa content. However, it is advisable to consume these treats in moderation, as approximately 1 croissant has around 250-300 calories.

In conclusion, Nutella and walnut croissants are a wonderful choice to impress family and friends or simply to indulge yourself on a lazy morning. With a little patience and passion, you will achieve a result worthy of any renowned pastry shop! Bon appétit!

 Ingredients: 25 g fresh yeast, 3 tablespoons sugar (45 grams), 120 ml warm milk, 250 g flour, 1/2 teaspoon salt, 150 g butter, 150 g Nutella, 100 g walnuts, 1 tablespoon raisins, 1 egg yolk