Hazelnut Chocolate Croissants

Jul 10, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Paste Medium

Golden, flaky hazelnut chocolate croissants on parchment, one torn open to show the honeycomb layers

Buttery, flaky croissants filled with a luscious homemade hazelnut cream and chunks of dark chocolate, enriched with vanilla bean paste for a warm, nutty depth.

Prep 100 min

Cook 20 min

Cooling 7 hr 30 min

Total 11 hr

Yield 8 croissants

Diet —

Ingredients

Adjust yield

croissants

4.0 cups (480.0 g)bread flour
¼ cup (50.0 g)granulated sugar
2.0 tsp (6.0 g)instant yeast
1 ½ tsp (9.0 g)fine salt
1 ¼ cups (284.0 ml)cold whole milk
2.0 tbsp (28.0 g)unsalted butter, softened
1.0 cup (226.0 g)cold unsalted butter, for laminating
1.0 largeegg
1.0 tbsp (15.0 ml)milk, for egg wash
4.0 oz (113.0 g)dark chocolate, chopped into small chunks
½ cup (120.0 g)hazelnut cream (frangipane)
1.0 tsp (5.0 g)vanilla bean paste
¼ cup (30.0 g)toasted chopped hazelnuts, for topping

Make it at home

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Instructions

In a stand mixer bowl fitted with the dough hook, mix bread flour, sugar, instant yeast, and salt to combine.
Add cold whole milk, softened butter, and vanilla bean paste; mix on low speed until a rough dough forms, about 2 minutes.
Increase speed to medium and knead the dough until smooth and elastic, about 6-8 minutes. The dough should be slightly tacky but pull away from the bowl.
Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes to relax gluten and chill.
Meanwhile, prepare the cold butter block by placing cold unsalted butter between two parchment sheets and gently pounding or rolling it into a 7 x 7 inch (18 x 18 cm) square. Chill until firm.
On a floured surface, roll the rested dough into a 14 x 14 inch (36 x 36 cm) square. Place the butter block diagonally in the center, forming a diamond shape.
Fold the corners of the dough over the butter, enclosing it fully and pinching the seams tightly. This completes the first turn.
Roll the dough gently to a 20 x 14 inch (50 x 36 cm) rectangle. Fold the dough into thirds like a letter (second turn). Wrap in plastic and chill for 1 hour.
Repeat the rolling and folding two more times (third and fourth turns), chilling the dough for 1 hour between each to maintain butter consistency and dough elasticity.
After the final chill, roll the dough out to a 20 x 14 inch (50 x 36 cm) rectangle. Cut it into 8 equal triangles.
Spread about 1 1/2 tablespoons of hazelnut cream evenly over the wide base of each triangle. Sprinkle 1 tablespoon of chopped dark chocolate chunks over the cream.
Roll each triangle from the wide end up toward the tip, tucking the tip underneath. Curve the ends slightly to shape classic croissants.
Arrange croissants on parchment-lined baking sheets, spacing apart. Cover loosely with plastic wrap and allow to proof in a warm spot until nearly doubled in size, about 90 minutes.
Preheat oven to 375°F (190°C). Beat the egg with milk to make an egg wash and brush over the croissants gently but thoroughly.
Sprinkle toasted chopped hazelnuts on top of each croissant for added texture and flavor.
Bake croissants for 18-20 minutes or until deep golden and flaky. Cool on wire racks before serving.

Tips

Ensure butter remains cold and pliable during lamination to produce crisp, distinct layers.
Use pure vanilla bean paste in the dough and hazelnut cream to intensify the vanilla notes harmonizing with hazelnuts and chocolate.

Recipe FAQ

How long does it take to make hazelnut chocolate croissants?

Plan on 100 minutes of prep and 20 minutes of cooking, plus 9 hours to rise, chill and rest. The recipe makes 8 large croissants.

How should I store hazelnut chocolate croissants?

Store baked croissants in an airtight container at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for 5-7 minutes to restore crispness.

Can I make hazelnut chocolate croissants ahead?

Complete the dough and lamination up to the final proof the night before. Refrigerate overnight and bake fresh the next day.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla bean paste (5 g). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Buttery, flaky croissants filled with a luscious homemade hazelnut cream and chunks of dark chocolate, enriched with vanilla bean paste for a warm, nutty depth.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

572 Calories / serving

41.1g Fat

42.9g Carbs

11.0g Protein

13.8g Sugar

Whole recipe (8 servings): ~4576 cal · 329g fat · 343g carbs · 88g protein · 110g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 572 calories

What it takes to burn one serving

Brisk walking 108 min·6.3 mi·~12650 steps
Walking uphill or incline treadmill 77 min·3.9 mi·~7700 steps
Moderate cycling 58 min·11.6 mi
Swimming laps 80 min
Jogging 56 min·4.7 mi·~8950 steps
Stair climbing 53 min·~4750 steps
Dancing 93 min
Bodyweight circuit training 58 min
Cleaning, errands, or playing with the dog 133 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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