TWO-TONE CROISSANTS WITH NUTELLA, perfect for breakfast or a snack, super soft, ideal for dipping in milk, croissants with brioche dough.
Delicious and beautiful to look at, the two-tone croissants with Nutella, made with a double brioche dough and filled before baking, are the perfect sweet to serve for breakfast.
A double brioche dough for double goodness, obviously filled with Nutella but you can also replace it with a piece of dark chocolate or chocolate cream.
Needless to say, they were very popular, some time ago I made two-tone croissants with a laminated dough HERE , but never like this, rather arranging the dough the other way around, with the cocoa part visible, the starry croissants HERE
Croissants are the perfect leavened sweets to enjoy for breakfast, my daughter took them to school as a snack for two days.
They keep perfectly, but you need to bag them as soon as they are cool and tie the food bag tightly, as just a bit of air is enough to make them harden.
Follow me in the kitchen today for two-tone croissants with Nutella!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 441.86 (Kcal)
- Carbohydrates 66.12 (g) of which sugars 19.18 (g)
- Proteins 11.16 (g)
- Fat 16.98 (g) of which saturated 10.69 (g)of which unsaturated 5.77 (g)
- Fibers 3.45 (g)
- Sodium 155.83 (mg)
Indicative values for a portion of 100 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
- 4 cups all-purpose flour
- 1 cup milk
- 0.4 oz fresh yeast
- 1/2 cup sugar
- 3 drops salt
- 2 egg yolks
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- as needed Nutella®
Preparation
You can replace the butter if you prefer see HERE
Place a container on the scale, dissolve the yeast in the milk and pour it into the bowl.
Add the flour, salt, and mix.
At this point, divide the dough into two bowls and add the egg yolks, butter pieces, and cocoa to one of the bowls.
Knead well, you can also use a mixer with a dough hook, obviously start with the white dough and then the cocoa one.
Work for 5-7 minutes then make two balls and place them in bowls covered with plastic wrap.
Let rise until doubled, approximately 3 hours or depending on the external temperature.
You can preheat the oven a bit and then let the bowls rest inside.
Once risen, take the doughs and roll them out on a floured work surface forming a sort of pizza.
Place the cocoa dough over the white one and cut a cross, then draw the diagonals to get 8 triangles or 4 if you want them large.
Fill the base of each triangle, roll up and curve the tips inward.
Place the croissants on a baking tray lined with parchment paper and let rest for 20 minutes.
Preheat the oven to 350°F, brush the croissants with an egg yolk, and bake.
Bake for 10-15 minutes at most, they must be golden.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
