Walnut Cream Croissant
The croissant is one of the most well-known French pastries, which evolved from the Austrian kipferl and became popular worldwide. The walnut cream version is a delightfully sweet and nutty twist on the traditional recipe, offering the perfect harmony of buttery dough and fragrant, soft walnut cream. It's an excellent choice for a light breakfast or snack, guaranteed to enchant with its creamy and nutty flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then stir in the sugar and yeast. Let it stand for 10 minutes, or until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start mixing the dough.
3
Knead the dough until smooth, then cover with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it. Repeat this folding process three times, allowing 15 minutes of rest in between each fold.
5
Mix the ground walnuts with the honey and heavy cream to create a creamy filling.
6
After the final roll-out, cut the dough into triangles. Place a small amount of walnut cream filling in the center of each triangle, then roll up into croissant shapes.
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, or until golden brown.
9
When the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
