Recipes with puff pastry: chocolate croissants filled with nougat
Classic croissants sweeten the morning for many people. A slightly sweeter and more chocolatier alternative are the popular pains au chocolat, the chocolate-filled variant of the classic croissants. But if that’s not enough chocolate for you – and when can it ever be too much chocolate? -, for whom we have this recipe for chocolate croissants filled with nougat, which not only have chocolate in the croissant, but also in the dough!
Preparation time: 25 min
Baking time: 20 min
Difficulty level: medium
For this you need:
- Puff pastry (55 x 35 cm)
- 400 g nougat (10 pieces)
- apricot jam
For the chocolate dough:
- 250 g flour
- 55 g water
- 70 g milk
- 60 g soft butter
- 7 g dry yeast
- 50 grams of sugar
- 4 tbsp baking cocoa
- 3-4 tbsp water
- Rolling pin
- Pizza cutter
- Cling film
That is how it goes:
1. Mix the lukewarm milk with the dry yeast. Put the water, sugar, butter, and the dry yeast-milk mixture in a bowl. Mix the 4 tablespoons of water with the 4 tablespoons of baking cocoa to make a cocoa paste and add this to the remaining ingredients in the bowl. Work the whole thing into a smooth dough with a dough hook. Wrap the chocolate dough in cling film and place it in the refrigerator to cool for at least 2 hours.
2. Sprinkle the work surface with flour, take the chocolate dough out of the refrigerator and roll it out with the rolling pin on the work surface sprinkled with flour, ideally 55 x 35 cm. Place the puff pastry on top of the chocolate dough and roll the rolling pin over it again so that the two doughs join together.
3. Use the pizza cutter to cut off the excess dough so that an even, square dough is in front of you, the edges of which are straight.
4. Make a mark on the longer side of the dough at the top and bottom every 11 cm and cut straight lines with the pizza cutter, so that initially uniform rectangles are created. Then cut these rectangles across so that they form even triangles.
5. Make a slight incision in the triangles on the wide side and place a stick of nougat on the croissant dough at the end of the incision.
6. Roll the whole thing up to the tip into a croissant, place the chocolate croissants on a baking sheet lined with baking paper and bake the croissants in the oven at 175 ° C top / bottom heat for about 20 minutes.
7. Mix apricot jam with a little water and heat the diluted apricot jam in a saucepan. Brush the cooled croissants with it – …
8.… and the chocolate croissants filled with nougat chocolate are ready!
Anyone who, like us, has a taste for (chocolate) and likes the idea of redesigning classic croissants should also try the following recipe: We mix muffin and croissant. The result? DREAM!