For 8 croissants:

Flour 00 - 300 g

Dried yeast - 1/2 envelope of 7 g

Sugar - 100 g

Warm milk - 80 ml

Melted butter - 80 g

eggs - 1 + 1 yolk

Salt - a pinch

To brush: 1 egg and 1 teaspoon of sugar

Difficulty : Easy
Preparation : 30 minutes + rising time
Cooking : 20 minutes
Total : 50 minutes + rising time + baking time
Ingredients for 4 people
An easy and successful recipe. Try to make these croissants and let us know what you think. Have a nice and sweet day

If you have a mixer, put all the ingredients in the bowl and mix on a slow speed for about 15 minutes.

If you work by hand, proceed as described below:

in a bowl mix the yeast with the flour and gradually add the other ingredients. Start to mix in the bowl and when the ingredients are combined well transfer on the floured work surface and knead vigorously for about  ten minutes until it forms an elastic, glossy and soft brioche dough.


Put the dough in a bowl and seal with the plastic wrap film. Place in the oven turned off with the light on and let rise for about 6 hours. The dough should double in volume.



Transfer the dough on the lightly floured work surface.


Roll it out with a rolling pin to form a disc of about 5 or 6 mm thick.


Using a knife, divide the disc into 4 and then 8 triangles.



With the help of two teaspoons spread a little bit of hazelnut and chocolate cream (we used Nutella) in the center of each triangle.

Stretch the base of the triangle out wide towards the sides .


Roll the dough towards the skinny tip to shape the croissant.



With your finger slightly moisten the tip of the triangle, this way it will close better.


Close the triangle completely, curving it slightly to give the typical croissant shape


Place the croissants, well spaced, on the baking tray covered with baking paper. Loosely cover the croissants with plastic wrap, place in the oven turned off and leave to rise overnight or  until the volume is doubled.

Once risen dissolve a teaspoon of sugar in the egg and brush the croissants



Bake for 20 minutes at 180 degrees.


Let them cool and serve.


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