These No-rise Croissants with Nutella I tried for the first time at Luca’s place some time ago. Grandma and Mom often prepare them, they are small and super delicious, they keep well in a sweet container for up to a week. Their uniqueness is that they remain soft, it’s incredible they don’t harden, and moreover, you don’t have to wait for rising times. With the recipe of No-rise Croissants by Maria and Chiara, you can make up to 64 croissants. I made them a bit bigger than theirs and got about 45 if I remember correctly. Of course, the bigger you make them, the fewer croissants you will have. However, the result doesn’t change, cookie-like and super delicious croissants.
Speaking of this recipe, I can tell you I had already made some Croissants (here you find the recipe) using sourdough in the dough. In fact, once I read this version, I wanted to try it since yeast is easier to find than sourdough. Moreover, these small and delicious croissants remained soft for the whole week, while those I made a few years ago hardened within a few days.
Obviously, the version of croissants with Nutella is not mandatory, you can fill them with jams or marmalades to your taste, just be mindful of the amount, otherwise, everything might seep out.
Now I leave you with the recipe for No-rise Croissants with Nutella that we made on a Friday evening.
As always, I wish you bon appétit and I await you on the social channel of my blog: Facebook Fan Page – Le Ricette di Bea
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 103.36 (Kcal)
- Carbohydrates 12.60 (g) of which sugars 2.81 (g)
- Proteins 2.57 (g)
- Fat 4.87 (g) of which saturated 3.20 (g)of which unsaturated 1.52 (g)
- Fibers 0.57 (g)
- Sodium 24.72 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 60 No-rise Croissants:
as mentioned in the introduction with these quantities you will get about 40 to 60 croissants, the smaller they are, the more you will have
- 1 3/4 cups all-purpose flour
- 1 3/4 cups bread flour
- 2 eggs
- 2 tablespoons sugar
- 0.88 oz fresh yeast
- 1/2 cup milk
- 3/4 cup butter (melted at room temperature)
- as needed lemon zest
- 1/3 cup Nutella®
- 1 pinch salt
- 1 teaspoon milk
- as needed powdered sugar
Tools for preparing Soft Nutella Croissants
- 1 Bowl
- 1 Metal scraper
- 1 Pastry board
- 5 Aluminum trays
- 1 Spoon
- 2 Teaspoons
- 1 Pastry wheel
- 1 Fork
- Parchment paper
- 1 Silicone rolling pin
- 1 Brush
Preparation of No-rise Croissants:
As mentioned earlier, there are no rising times for making these croissants, the only technical time you need to consider is baking (about 15 minutes per tray), so to bake 4 to 5 trays of croissants, you’ll need to organize yourself to be free for at least an hour and a half. If you make them larger, the number of trays decreases, and hence, the baking time is reduced. In the description, I have included the baking time of a single tray with croissants.
To begin the preparation of No-rise Croissants, you need to have the quantity of butter melted at room temperature. Therefore, when you decide to make this treat, you’ll need to consider taking the butter out of the refrigerator in time.
Then take the bowl with nice high edges, break the two eggs into it, add the two tablespoons of sugar, and crumble in the yeast. Use the fork to work everything together. Then add the milk and work for a few more moments. At this point, we can start pouring in the flours.
With the help of a spoon, start adding the flours; you can also sieve them together and add them gradually. When you can no longer stir the dough with the fork, it will be time to add the butter and work the mixture with your hands. However, do not overwork it; otherwise, you will warm the butter and yeast.
Flour a wooden pastry board and pour our beautiful ball of dough onto it. With a metal scraper, or a sharp non-serrated knife, divide the dough into 7 or 8 balls. I made 5 because I wanted medium-small croissants. Maria and Chiara vary between 7 and 8 balls.
At this point, take the parchment paper sheets, place one ball of dough in the center of each sheet. With a silicone rolling pin, or wooden one, floured, roll out the dough creating a circle with a thickness of about half an inch. Place the parchment paper on aluminum trays and with a cutter, like the one used to cut pasta for tortellini, cut out 8 triangles from each circle.
On the outer part of the triangle (i.e., the base), place half a teaspoon of Nutella; if necessary, use the other teaspoon to proceed faster in placing the filling. Generally, I use one teaspoon to scoop the Nutella from the jar and the other to help drop it onto the dough.
When you have formed all the circles, cut out 8 or 6 triangles (depending on how large you want the croissants), and after filling them with Nutella, we can proceed to close them.
Gently roll the base towards the tip, applying slight pressure and then closing the two ends by curving them to give them the classic croissant shape.
Preheat the oven with static mode at 356°F and wait for it to reach temperature, position the oven rack at medium height. In the meantime, brush the surface of the croissants with some milk.
Proceed by baking the trays, one at a time, for about 15 minutes. From the second tray onwards, 13 to 14 minutes might be sufficient.
Once cooled, we can sprinkle the no-rise croissants with Nutella with powdered sugar or eat them as they are. The choice is yours.
Enjoy your meal!!!
Storage:
No-rise Croissants with Nutella can be stored in a sweet container for up to 7 days.
Variations:
You can replace Nutella with jams or preserves of your choice.
You can replace fresh yeast with 7 g of dry yeast.
