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Chocolate and Nougat Filled Croissants

Chocolate and Nougat Filled Croissants
There's something special about pulling warm croissants from the oven, especially when they're filled with gooey chocolate and almond caramel. I make these on quiet mornings when I want to treat myself to something comforting and a little indulgent. They're not flashy, just good buttery pastry with a soft sweet center that makes the kitchen feel like home.
Ingredients
  • 200 g (1 cup) cold unsalted butter cut into small pieces
  • 150 g (1 1/2 sticks) puff pastry thawed
  • 100 g (1/2 cup) nougat
  • 100 g (1 cup) milk chocolate or dark chocolate chopped
  • 30 g (1/4 cup) sliced almonds optional
  • 30 g (1/4 cup) powdered sugar optional
  • 1 orange zested
  • 1 egg beaten for egg wash
Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper

2. Roll out the puff pastry on a lightly floured surface to about 1/8 inch (3 mm) thick and cut into 6 triangles

3. Divide the nougat into 6 equal portions and place one piece on the wide end of each triangle leaving a 1/2 inch (1 cm) border

4. Sprinkle chopped chocolate and orange zest over the nougat

5. Roll each triangle from the wide end to form a croissant shape

6. Place the croissants on the baking sheet seam side down

7. Brush the tops with beaten egg

8. Sprinkle with powdered sugar and sliced almonds if desired

9. Bake for 12 to 15 minutes until golden brown

10. Allow to cool slightly before serving as the filling will be hot Carefully bite into the croissant to avoid burning your mouth

Tools
  • mixing bowl
  • pastry brush
  • baking sheet
  • parchment paper
  • rolling pin

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