75g hazelnuts

130g Nutella or any other chocolate spread

2 sheets of refrigerated puff pastry (approximately 275g each)

Optional:

1 egg yolk

1 teaspoon milk

Remove the puff pastry from the refrigerator about 15-20 minutes before using to let it soften slightly.

Roll out the first sheet of puff pastry.

Place the hazelnuts in the food processor and pulse for 6 seconds at speed 9.

Add the Nutella and heat for 1 minute at 100 degrees at speed 3.

Spread the chocolate-hazelnut mixture over the puff pastry.

Cover with the second sheet of puff pastry and press lightly.

Using a pizza cutter, cut triangles from top to bottom.

Roll from the long side and place on a baking sheet lined with parchment paper.
Mix the egg yolk with the milk and brush the croissants with this mixture.

Bake in a preheated oven at 190 degrees Celsius for 18-20 minutes on the middle rack.

Allow to cool on a wire rack

.

Frequently Asked Questions:

Can I use a different type of nuts instead of hazelnuts?

Yes, you can substitute hazelnuts with almonds, walnuts, or any other nut of your preference.

Can I skip the step of brushing the croissants with the egg and milk mixture?

Yes, you can omit this step if you prefer less golden croissants, but the egg helps to give them a beautiful color and shine.

Can I make these croissants with homemade puff pastry instead of t...