Fluffy croissants with walnut and cocoa

Name: Fluffy croissants with walnut and cocoa - Caterina P.
Ingredients: 2 eggs 10 g dry yeast 100 g sugar 200 ml milk 60 g butter 550 g flour 1/2 teaspoon salt 1 tablespoon candied orange peel For the filling: 200 g ground walnuts 50 g dark c; if you like it sweet) 1 teaspoon ground cinnamon rum essence milk (as needed to achieve desired consistency) For brushing: 1 egg yolk 2 tablespoons milk

Dessert - Fluffy croissants with walnut and cocoa by Caterina P. - Recipia

Fluffy croissants with walnut and cocoa Today, I present to you a recipe for fluffy croissants with walnut and cocoa, perfect for those who love aromatic and fluffy sweets. These croissants are not only delicious but also versatile, suitable for breakfast, as a snack, or dessert. I assure you that once you try them, you won't want to go back to other recipes. This dough is the same used for the walnut and cocoa Easter bread, so it is proven and tested! Preparation time: 30 minutes Baking time: 20-25 minutes Total time: 55-60 minutes Number of servings: 16 croissants Ingredients For the dough: - 2 eggs - 10 g dry yeast - 100 g sugar - 200 ml milk - 60 g butter - 550 g flour - 1/2 teaspoon salt - 1 tablespoon candied orange peel For the filling: - 200 g ground walnuts - 50 g cocoa powder - 100 g sugar (or more, depending on preferences) - 1 teaspoon ground cinnamon - Rum essence - Milk (as needed to achieve the desired consistency) For brushing: - 1 egg yolk - 2 tablespoons milk Step by step Step 1: Prepare the yeast Start by preparing the yeast. In a small bowl, mix the dry yeast with a tablespoon of sugar, 50 ml of warm milk, and a little flour. Mix well until you obtain a homogeneous composition. Cover the bowl and let it sit in a warm place, where the yeast will start to ferment. You will know it is ready when bubbles appear on the surface, indicating that the yeast is active. Step 2: Prepare the filling In another bowl, combine the ground walnuts, cocoa, sugar, cinnamon, and rum essence. Mix the dry ingredients well, then gradually add the milk until you achieve a creamy filling that is easy to spread. Feel free to adjust the sugar according to your preferences! If you prefer less sweet treats, you can reduce the amount of sugar. Step 3: Prepare the dough In a bread machine bowl or a large bowl, add the yeast mixture, eggs, remaining sugar, melted and cooled butter, candied orange peel, and the remaining milk. Start incorporating the flour little by little, mixing until all the ingredients are combined. Finally, add the salt. Knead the dough for 10-15 minutes until it becomes elastic and smooth. If you are using a bread machine, you can use the kneading function. Let the dough rise in a warm, covered place for about 1 hour or until it doubles in volume. Step 4: Form the croissants After the dough has risen, place it on a lightly floured surface. Divide it into two equal parts. Each part will be rolled out with a rolling pin into a round sheet about 0.5 cm thick. Cut each sheet into 8 triangles. At the base of each triangle, place a generous teaspoon of filling and roll it up, starting from the base of the triangle and moving towards the tip. Place the formed croissants on a baking tray lined with parchment paper, leaving a little space between them to allow for rising. Step 5: Second rise and baking Let the croissants rise again in a warm place for 15-20 minutes. Meanwhile, preheat the oven to 180°C. When the croissants have puffed up, brush them with a mixture of egg yolk and milk to achieve a golden and shiny crust when baking. Bake the croissants in the preheated oven for 20-25 minutes, or until golden and fluffy. Here’s my secret: to achieve an extra fluffy texture, you can place a tray of water in the oven during baking. The steam will help develop the croissants perfectly. Step 6: Serving Once the croissants have cooled sufficiently, you can serve them plain or dusted with powdered sugar for a festive look. These croissants are delicious both warm and cold. You can pair them with a cup of warm milk, tea, or aromatic coffee for a perfect breakfast! Useful tips - Vegan option: If you want to turn this recipe into a vegan option, you can replace the eggs with banana puree or a mixture of water and flaxseeds, and the butter with coconut oil. - Customization: You can add other ingredients to the filling, such as raisins or chopped dark chocolate for an even more intense flavor. - Storage: The croissants store well in an airtight container at room temperature for 2-3 days or in the fridge for a week. You can reheat them in the oven to restore some of their fluffy texture. Nutritional information (per serving) - Calories: approximately 180 kcal per croissant - Fat: 7 g - Carbohydrates: 24 g - Protein: 3 g These fluffy croissants with walnut and cocoa are not just a delicious recipe but also an opportunity to create beautiful memories with loved ones. Perhaps, like me, you will find that these croissants become your favorite for any occasion! I invite you to prepare them and share your impressions. Bon appétit!

Fluffy croissants with walnut and cocoa

Tags

Categories