Easiest Way to Make Quick California Farm Chocolate Hazelnut Croissants
Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week California Farm Chocolate Hazelnut Croissants. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Chocolate Hazelnut Croissants, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Chocolate Hazelnut Croissants delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Chocolate Hazelnut Croissants is 16 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Chocolate Hazelnut Croissants estimated approx I hour prep, overnight rest, 4 hour bake.
To begin with this recipe, we have to first prepare a few ingredients. You can have California Farm Chocolate Hazelnut Croissants using 23 ingredients and 5 steps. Here is how you cook it.
Mixing pure cacao powder and ground fresh hazelnuts and the butter that makes these croissants fluffy, you get one tasty chocolate croissant dessert.
I added homemade hazelnut butter with cacao powder to our regular family breakfast croissant recipe. The hazelnut chocolate paste recipe is in our cookpad list.
Don’t despair about this recipe having one more step than usual. It repeats the same simple steps for a showstopper result. Every step makes the croissant fluffier.
Ingredients and spices that need to be Get to make California Farm Chocolate Hazelnut Croissants:
- (use a precise kitchen scale)
- A) Make the croissant froth, use whisk attachment on dough maker
- 454 ml cold Water
- 2 fresh farm eggs
- 362 grams all-purpose Flour
- 25 grams Sugar
- 2 1/2 tsp dry Yeast
- B) Make the croissant dough, use doughhook on dough maker
- Add to croissant froth
- 300 grams all-purpose flour
- 71 grams dried full milk powder
- 25 grams Sugar
- 2 Tbs melted unsalted Butter
- Tsp seasalt
- C) Mix the chocolate hazelnut butter with the croissant butter
- 454 grams Butter, four sticks
- 16 Tsp Nutella hazelnut cacao paste spread (see cookpad recipe)
- D) Roll and cut the croissants, use rolling pin:
- Tbs Flour to dust working surface
- E) Eggwash the croissants before baking
- 2 fresh farm eggs, whipped
- Equipment: a precision scale, a dough mixer, a rolling pin, a knife, a 12” x 16”mexican floortile, 2 bakepans underneath to catch drips, brush for eggwash
- Cost: amazingly affordable, a delicious dessert for 40 cents per serving
Steps to make California Farm Chocolate Hazelnut Croissants
- A) With whisk attachment to dough maker, froth cold water, 2 fresh farm eggs, 25 grams sugar, 2 1/2 tsp dry yeast, all-purpose flour, 4 minutes.
- B) with doughhook attachment to dough maker, make croissant dough, 8 minutes. Add flour, milk powder, sugar, salt, molten butter. Put between two pieces of wax paper, freeze an hour, then keep in fridge overnight.
- C) with rolling pin, flatten the butter between two sheets of wax paper. Remove top paper, Distribute16 teaspoons of chocolate hazelnut butter(homemade or Nutella) on top of flattened butter, cover with wax paper roll out to smooth film, put in freezer one hour, then keep in fridge overnight
- D) shape: dust with flour. Roll dough to 12”x12” square, put 8”x8” chocolate butter square in center, chocolate coating down, fold edges of dough over butter. Then fold in half to 8”x4”: roll out to 12” x 12”, rest in fridge on floortile 1 hour. Repeat dusting, folding, rolling and resting three more times with one hour intervals. Then, cut dough with knife in 6”x6” squares, then 3”x6” rectangles, then 3”x6” pizza slices on the diagonal. You now have 16 slices.
- E) roll each pizza slice from base to tip, let rise one hour, bake at 375F on mexican floortile, two breadpans underneath to catch dripping butter, bake twenty minutes, serve, or freeze. Reheats in 30 seconds in microwave, tastes just like fresh.
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