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Coffee – Nut – Croissants

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Ingredients for 8 servings:

  • 80 g hazelnuts, ground
  • 40 g sugar
  • 100 g dark chocolate
  • ½ tsp cinnamon
  • 3 tbsp cream
  • 1 tbsp instant coffee powder
  • 1 pc. Puff pastry, rolled out into a round shape
  • 1 egg(s), separated
  • 25 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the filling, roast the hazelnuts until brown (without fat) and let cool. Mix the sugar, 25g of grated chocolate, and cinnamon with the hazelnuts. Add the cream and coffee, and mix well. Cut the puff pastry into 8 triangles. Divide the filling evenly among the equal-sized triangles. Brush the edges with egg white and roll up towards the point. Then slightly bend (croissant). Place on a baking sheet and brush with egg yolk. Bake in the lower half of a preheated oven at 200°C for about 20 minutes. Let cool. Melt the remaining chocolate and then dip the ends of the croissants in the chocolate, letting them dry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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