Chestnut Croissant
The croissant is one of the most famous French pastries, which evolved from the Austrian crescent roll and became popular worldwide. The chestnut version is a special, sweet twist on the classic recipe, which offers the perfect combination of buttery pastry and soft chestnut filling. It is an excellent choice for a light breakfast or snack that is guaranteed to enchant with its sweet and creamy flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start to knead the dough.
3
Knead the dough until smooth, then cover with a clean kitchen towel and let rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle, and place thin slices of 200 g of cold butter on it. Fold one half of the dough over the other, then roll it out again and fold it up. Repeat this folding process three times, allowing 15-minute rests in between.
5
Mix the chestnut purée with the heavy cream and a little powdered sugar until creamy.
6
After the final roll-out, cut the dough into triangles. Place a small dollop of chestnut cream in the center of each triangle, then roll up into a croissant shape.
7
Place the croissants on a baking sheet lined with parchment paper, and let them rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, until golden brown.
9
When the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
