My Hazelnut Croissants are one of my favourite treat-yourself ways to use hazelnuts and day-old croissants. Featuring toasted hazelnuts, eggs and croissants from my local bakery, these pastries offer a simple yet magical twist on a plain old croissant. While they might not be the most wholesome or nutritious of breakfast fare they are a sometimes treat to be savoured on those days when toast and jam simply won’t do.
3 croissants – stale croissants are perfect
2 tbsp water
2 tbsp caster sugar
For the hazelnut paste:
6 tbsp caster sugar
½ cup blanched hazelnuts
5 tbsp unsalted butter
1 egg – organic, free range
¼ cup hazelnuts, chopped for sprinkling
Icing sugar, for dusting
Preheat oven to 180C
Prepare a baking tray by lining it with baking paper. Slice the croissants in half and lay on the baking paper.
Prepare the sugar syrup by combining the water and sugar in a small saucepan. Heat until the sugar has dissolved completely.
For the hazelnut filling, mix 6 tbsp of sugar, hazelnuts and the salt in a food processor until finely ground. Add the butter and mix well. Add the egg and mix until a thick and creamy paste forms.
Brush the top halves of the croissants (out side only) with the sugar syrup and sprinkle with chopped hazelnuts. Spread a generous layer of the hazelnut paste on the bottom halves of the cut croissants. Put the two halves back together again and gently press down.
Pop into the oven for approx. 15 minutes, or until the chopped hazelnuts have turned a lovely golden colour. Remove from oven and let cool on a wire rack for 10 minutes. Dust with icing sugar and serve!
Makes enough for three croissants