Hello friends, today I present these delicious chocolate brioche croissants filled with Nutella to enjoy for a wonderful breakfast or snack. I assure you they are very simple to make and also quick, because these are the non-layered brioche version with a chocolate flavor that is really much more intriguing. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Chocolate Brioche Croissants Filled with Nutella
- 1/2 cup unsweetened cocoa powder
- 4 cups Nuvola or all-purpose flour (Or 2 1/2 cups of bread flour and 1 2/3 cups of all-purpose flour)
- 3/4 cup granulated sugar
- 2 Medium eggs
- 3 1/2 tbsp softened butter
- 3/4 cup milk at room temperature
- 2 tsp fresh yeast (Or 1 tsp of dry yeast)
- 1 tsp vanilla essence
- 3/4 tsp fine salt
- as needed Nutella® (Or custard or pistachio cream)
Tools
- 1 Stand mixer
- 1 Dough hook
- 1 Rolling pin
- 1 Work surface
- 1 Pastry wheel
- 1 Baking sheet
- Parchment paper
- Plastic wrap
- 1 Bowl
- 1 Pastry bag
Steps for Preparing Chocolate Brioche Croissants Filled with Nutella
To make these delicious chocolate brioche croissants filled with Nutella, first prepare the chocolate brioche dough. For convenience, I used a stand mixer, but you can knead by hand in a bowl or use any other kitchen robot. In the stand mixer’s bowl, place the Nuvola flour, sifted unsweetened cocoa powder, dissolved fresh yeast in a couple of tablespoons of milk, and granulated sugar, and knead for a few minutes at speed 1-2 using the dough hook. Then, add the eggs with the vanilla essence and let knead for a while. Gradually add the remaining milk and continue kneading at speed 2. Add the salt as well. Finally, add the softened butter piece by piece, ensuring it’s well absorbed, and continue kneading. It will take about 15-18 minutes or until the dough is elastic and smooth. Let the dough rise in a large bowl covered with plastic wrap in a closed oven with the light on for about 3-4 hours or until doubled in size.
On a floured work surface, place the risen brioche dough and deflate it with your hands. First, stretch it with your hands and then use a rolling pin to roll out a sheet about 1/5 inch thick, forming a rectangle. Use a pastry wheel or knife to cut triangles of equal size (mine were about 3 inches base and 6-7 inches height). Roll the triangles from the base to the tip, slightly stretching them. The longer the triangle, the more rolls you can make, and they will look more beautiful. Place the croissants on a baking sheet lined with parchment paper, space them apart, cover with plastic wrap, and let them rise for about 2 hours in a closed oven with the light on.
When they have doubled in size, bake the croissants in a preheated static oven at 340°F for 15-20 minutes. Meanwhile, fill a piping bag or syringe with Nutella, and as soon as the croissants are ready, while they are still hot, fill them immediately with Nutella or custard. This way, the Nutella will push the brioche dough, and you will get very full and indulgent chocolate brioche croissants. If you perform this operation after the croissants have cooled, it will not be the same. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS AND NOTES
Chocolate brioche croissants filled with Nutella can be frozen or left to rise in the fridge overnight. They can be stored in airtight containers or food bags for a couple of days. If desired, you can heat them in the microwave for a few seconds before enjoying them, so they will be like freshly baked. You can choose the filling, and if you want, you can fill the croissants before, at the moment you form them.
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