Coffee – Nut Croissants
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 packet puff pastry, (round)
- 80 g hazelnuts, round
- 40 g suar
- 25 g chocolate, dark, finely chopped
- 0.5 teaspoon ½ cinnamon
- 3 tablespoon heavy cream
- 1 tablespoon coffee powder, (Esspresso powder, instantly soluble)
- 1 egg (s)
- 75 g chocolate, dark, finely chopped
- 25 g butter
- 1 teaspoon coffee powder, (Esspresso powder, instantly soluble)
- 0.5 teaspoon ½ cinnamon
Print Recipe
Pin Recipe Instructions
- For the filling, roast the hazelnuts in the pan without adding any fat, let them cool and then mix well with the sugar, 25 g chocolate and cinnamon.
- Mix the cream with the espresso powder and mix into the filling.
- Cut the puff pastry into 8 equal triangles. 1 tablespoon each Spread the filling on top, leaving a 1 cm edge free.
- Separate egg yolks and whites. Spread the beaten egg white on the edges. Roll up the dough towards the tip and form a peak. Place the tops on a baking tray lined with baking paper and brush with the beaten egg yolk. Bake the tops for 20 minutes in an oven preheated to 200 degrees, then leave to cool on a rack.
- Melt 75g chocolate with butter, cinnamon and soluble espresso powder over a water bath. Dip both ends of the peaks in the mass and then let the peaks dry on the grid.
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