Walnut and chocolate croissants

Name: Walnut and chocolate croissants - Stanca I.
Ingredients: 2 eggs + 1 yolk for brushing 6 tablespoons sugar 6 tablespoons oil 250 ml milk 500 g flour 1 cube fresh yeast a pinch of salt vanilla essence grated lemon zest Filling a

Dessert - Walnut and chocolate croissants by Stanca I. - Recipia

I made these walnut and chocolate croissants for the first time after seeing them at DobreZaira, and they've been on my rotation almost monthly ever since. I usually start making them on a free afternoon because the rising takes some time, but they're not complicated at all and always turn out fluffy, filled just right. The only step I pay attention to is not to rush the rising and not to skip the hot oil when kneading. Quick Info Total time: approximately 2.5 hours (including rising and baking) Preparation time: 30 minutes (not including waiting times) Rising time: 1-1.5 hours in total Baking time: 20-25 minutes per batch Servings: 12-18 croissants, depending on how big you make them Difficulty: easy to medium (involves kneading and two rises) Recipe type: sweet snack, dessert, good for breakfast or lunchbox Ingredients For the dough: 2 eggs 6 tablespoons of sugar 6 tablespoons of oil 250 ml milk 500 g flour 1 cube of fresh yeast (25 g) a pinch of salt vanilla extract (to taste) grated lemon zest For the filling: 1 small jar of Finetti (or another chocolate and hazelnut spread) 1 bar of milk chocolate (100 g) ground walnuts (enough to sprinkle in each croissant and optionally on top) For brushing: 1 egg yolk 2-3 tablespoons of milk Instructions 1. Crack the eggs into a large bowl and beat them with the sugar and a pinch of salt until the sugar dissolves. 2. Separately, gently warm the milk – it should be lukewarm, not hot. Dissolve the cube of fresh yeast in it, mixing well. 3. Pour the milk with the yeast over the beaten eggs. Now add the vanilla extract and grated lemon zest. Mix briefly to combine. 4. Pour this mixture over the sifted flour in a large bowl. Start kneading, first with a spoon or spatula, then with your hands, until all the dough comes together. 5. Once the flour is absorbed, add the oil. Warm the oil slightly; it shouldn't be hot, but not cold either. Gradually add the oil in 2-3 batches, kneading until everything is incorporated into the dough. In the end, the dough should be smooth, elastic, and not stick to your hands. 6. Cover the bowl with a clean towel and let the dough rise in a warm place. This takes about an hour, until it doubles in size. It's important not to disturb it during this time. 7. When the dough has risen, oil the countertop lightly, turn the dough out, and knead it briefly 2-3 times just to release the air. Divide the dough into three equal pieces. 8. Flatten each piece with your hands, not a rolling pin, into a round sheet about 1 cm thick. Cut the circle into 4 or 6 triangles, depending on how big you want the croissants. 9. At the base of each triangle, place a teaspoon of Finetti, a small piece of chocolate, and a bit of ground walnuts. 10. Roll from the base to the tip, being careful not to roll too tightly so the filling doesn't spill out. 11. Place the croissants on a baking tray lined with parchment paper, with the tip underneath to prevent them from unrolling during baking. Brush them with the egg yolk mixed with milk. If desired, sprinkle some ground walnuts on top. 12. Let them sit on the tray for another 15-20 minutes to rise a bit more. 13. Bake in a preheated oven at medium heat (about 180°C) for 20-25 minutes, until they are nicely golden. If baking two trays, swap them halfway through the baking time. 14. Remove the croissants and let them cool on a rack or a board. Why I make this recipe often They work well as a sweet snack or in a lunchbox. They stay soft until the next day and don’t harden quickly. The dough is soft and easy to work with, and the filling can be easily adapted. It doesn’t require expensive ingredients and is straightforward to shape. Tips and Variations Tips - Don’t use dry yeast if you have fresh yeast; the final texture will be fluffier with fresh. - The oil should be just slightly warm; if it’s too hot, it will stop the rising. - If you want larger croissants, cut each piece into 4; for smaller ones, you can cut them into 6. - Flour varies from type to type, so if the dough seems too soft, sprinkle in 1-2 more tablespoons of flour at the end. Substitutions - Finetti can be replaced with any chocolate spread or peanut butter mixed with sugar and cocoa. - Milk chocolate can be substituted with dark chocolate or white chocolate chips, according to preference. - For those who don’t want walnuts, you can skip them entirely or use ground peanuts. Variations - The filling can be made only with Finetti if you don’t feel like adding chocolate separately. - For a tangier flavor, you can add a teaspoon of jam to the filling. - Orange zest instead of lemon brings a different aroma. Serving Ideas - They are good both warm and at room temperature. - They pair well with coffee or tea in the morning. - They keep well in a lunchbox for school or work. - You can dust them with powdered sugar after cooling for those who prefer. Frequently Asked Questions 1. If I use dry yeast, how much do I put? For 500 g of flour, you can use 7 g of dry yeast instead of a fresh cube, but the taste and texture will be slightly different. 2. Can I freeze the dough or baked croissants? I don’t recommend freezing the dough. Baked croissants can be frozen, but the texture won’t be as soft when thawed. 3. What can I substitute for milk if I have an intolerance? Cow's milk can be replaced with plant-based milk (soy, almond) without affecting the structure. 4. Why do my croissants sometimes crack while baking? Usually, either the dough wasn’t kneaded enough, or there’s too much or too runny filling. 5. Do I really have to let the croissants rise both before and on the tray? The extra rising before baking helps achieve a fluffy texture, so don’t skip this step. Nutritional Values (estimates) For a medium croissant (out of 15 pieces): - Calories: approximately 220 kcal - Carbohydrates: 30 g - Fats: 8-10 g - Proteins: 4 g Values depend on how much filling you put in each croissant and the type of chocolate used. If you use more spread or chocolate, the values increase. Storage and Reheating Croissants stay fluffy the next day if kept in a sealed container or paper bag. If you want to keep them for more days, it’s best to warm them for 10-15 seconds in the microwave before serving, but they won’t taste as fresh as on the first day. Croissants don’t keep well for more than 2-3 days at room temperature because they dry out. If you make a lot, it’s better to share them with family or colleagues while they’re fresh.

Walnut and chocolate croissants

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