Pan brioche croissants, a classic breakfast item. Have you ever thought about making a croissant cake with Nutella? Super soft and delicious because, side by side, they maintain greater softness. With a filling that no one can resist, this cake becomes irresistible for both adults and children. Not just for breakfast, but also for a snack or when we crave something good, to accompany coffee with milk or tea, I am sure you will fall in love with it. If you are a fan of pan brioche, I recommend trying the Brioche vendeenne, the best and softest brioche there is.
Let’s get to work and prepare the recipe for the croissant cake with Nutella.
OTHER BRIOCHE RECIPES
- Difficulty: Medium
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 1 cake
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the croissant cake with Nutella
- 8 g fresh yeast
- 500 g all-purpose flour
- 1 1/4 cups milk
- 6 1/2 tbsps butter
- 7 tbsps sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 16 tsps Nutella
- 2 tbsps powdered sugar
Tools for preparing the croissant cake with Nutella
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- 1 Mixer
- 1 Baking Tray
Steps for preparing the croissant cake with Nutella
In the mixer, place the crumbled fresh yeast. Add the flour and milk and start working the dough. Add the sugar and, only later, the butter in small pieces. Finish with salt and vanilla, and work until you get a soft and elastic dough. Place it in a bowl, cover with a cloth, and let it rise until doubled in volume.
Once well risen, take the dough. Roll it out with a rolling pin to a thickness of 1/8 inch. Cut triangles. Place a teaspoon of Nutella at the base of each triangle and roll up to form the croissant.
Place the croissants to rise side by side on a baking tray lined with parchment paper. Once well puffed, bake in a static oven at 350°F for about 20-25 minutes. Dust with powdered sugar and serve.
Storing the croissant cake with Nutella
The croissant cake can be stored well-covered for a couple of days. It can also be frozen, whole or each individual croissant, and heated in the oven before serving.
Storage
The cake can be stored for two or three days under a glass dome.
The cake can be stored for two or three days under a glass dome.
The cake can be stored for two or three days under a glass dome.
