Nut croissant
Walnut Croissants – A Delicacy Found in Every Bakery
I invite you to discover a delicious recipe for walnut croissants, perfect for delighting your family and friends. These fluffy pastries, filled with a savory mixture of walnuts and a hint of rum, are ideal for breakfast or as a sweet snack during the day. With a golden crust and a soft interior, these croissants are a true pleasure for the taste buds.
Preparation time: 30 minutes
Rising time: 30 minutes
Baking time: 50 minutes
Total: 1 hour and 50 minutes
Number of servings: 20 croissants
Necessary ingredients:
- 1.2 kg white flour
- 250 g sugar
- 1 whole egg
- 2 egg yolks
- 20 g fresh yeast
- 1 packet of vanilla sugar
- Zest of one lemon
- 700 ml lukewarm milk
- 50 g lard (or butter)
- 300 g ground walnuts
- 100 g sugar (for filling)
- Rum essence (to taste)
- A pinch of salt
- 1 egg for brushing
Step by Step:
Step 1: Activating the yeast
In a small bowl, crumble the fresh yeast and add a teaspoon of sugar. Pour in 70 ml of lukewarm milk (not hot, to avoid killing the yeast) and gently mix. Let the mixture sit for about 10 minutes until it becomes frothy. This is the sign that the yeast is active and ready to use.
Step 2: Preparing the dough
In a large bowl, sift the flour and add the sugar, egg, egg yolks, vanilla sugar, lemon zest, and a pinch of salt. Heat the remaining milk and gradually pour it into the dry ingredient mixture, adding the melted lard (or butter) as well. Finally, incorporate the activated yeast. Knead the dough for 20-30 minutes until it becomes elastic and forms air bubbles.
Step 3: Letting the dough rise
Cover the bowl with a clean towel and let it rise in a warm place, away from drafts, for about 30 minutes. The dough should double in size.
Step 4: Preparing the filling
In another bowl, mix the ground walnuts with the sugar, rum essence, and the remaining lemon zest. This aromatic mixture will add an intense flavor to your croissants.
Step 5: Shaping the croissants
Once the dough has risen, divide it into balls the size of an egg. Place them on a floured surface. Take each ball and roll it out with a rolling pin, forming a thin disc. Sprinkle the walnut filling over the surface of the dough and carefully roll it up, forming a croissant. Place the shaped croissants on a baking tray lined with parchment paper, leaving some space between them to puff up.
Step 6: Baking
Beat an egg and carefully brush each croissant. Preheat the oven to 140 °C and bake the croissants for about 50 minutes, or until they turn golden. Every oven is different, so it's good to keep an eye on them in the last few minutes of baking.
Step 7: Cooling and serving
Once baked, remove the tray from the oven and let the croissants cool in the tray for a few minutes. Then, gently detach them and place them on a platter. These walnut croissants are best served warm, alongside a glass of lukewarm milk or a fragrant coffee.
Practical tips:
- Ensure all ingredients are at room temperature for a uniform dough.
- You can also add chocolate or raisins to the filling for a flavor variation.
- If you want a more intense flavor, you can replace the rum essence with your favorite liqueur.
Nutritional benefits:
These walnut croissants are rich in proteins and healthy fats from the walnuts. They also contain carbohydrates from the flour, providing energy throughout the day.
Frequently asked questions:
1. Can I use whole wheat flour?
Yes, you can use a combination of white and whole wheat flour, but the croissants will have a different texture.
2. How can I keep the croissants fresh?
Keep them in an airtight container at room temperature for 2-3 days. For a longer duration, you can freeze the croissants.
3. What can they be served with?
These croissants are excellent served with jam, honey, or alongside a cup of fragrant tea.
I encourage you to try this walnut croissant recipe, which will not only fill your home with delicious aromas but will also bring much joy to your loved ones. Enjoy!
Ingredients: 1,200 kg white flour 250 g sugar 1 egg 2 egg yolks 20 g fresh yeast 1 packet of vanilla sugar grated peel of one lemon 700 ml warm milk 50 g lard (butter) 300 g ground walnuts 100 g sugar rum essence salt 1 egg for brushing
